Learn how to make it in person, with our wonderful Patrizia.Patrizia did a cooking class with Australian masterchef winner Julie Goodwin last year. Check out her blog post about her lovely experience cooking in Florence: http://www.juliegoodwin.com.au/blog/?p=507
Leek and Ricotta SouffleIngredients for 4 people:4 leeks3 whole eggs200 grams of RicottaSalt, pepper, extra virgin olive oil, oregano, thyme and butter (to wipe over the dish before going in the oven).Clean the leeks and finely cut into small slices. Cook in a non stick pan with extra virgin olive oil and a bunch of thyme. Salt and Pepper to taste. Cook taking care not to burn, however do not undercook either. In a bowl place the three eggs and beat them, then add the ricotta cheese and mix well. Add the leeks with the oil that they were cooked in. Work the mix well, and then pour into a well buttered souffle dish. Put in the oven at 160 degrees for 30 to 40 minutes. Serve hot or cold.