- 400 gr parsnip
- 1 leek
- 4 spoons grated old cheese
- ‘Amaretti siciliani morbidi’
- Olive oil, salt and pepper
Slice the leek and add it to a pot together with two spoons of olive oil and one spoon of water. Leave some slices for garnish. Cook the leek for about 10 minutes.
In the meantime, clean the parsnip and cut it in chunks. Add the chunks in the pot and cover with hot water. Add salt and pepper to your liking and cook for about half an hour (or until the parsnip is soft).
In the meantime, add a spoon of olive oil to a pan and add the leek you previously put aside. Cook the leek until it starts to get some golden color, then remove it from the pan. Use the same pan to make the cheese cracker. Add the grated old cheese to the hot pan (medium heat) and let it melt. Cook it until it starts to become darker, then switch off the heat and let it cool down.