Leek Snails

Quickly knead the dough from the ingredients listed and rest for half an hour well wrapped at room temperature and relax. In the meantime, cook the leek filling: clean the leeks, cut away the dark green, cut the leeks themselves into fine rings.

Finely dice the garlic and sauté in the hot butter. Add the leeks, season with salt, pepper, enough mace and a hint of cayenne pepper. Remove the peel from the potatoes and grate them finely. Fold in the cream, now gently braise the vegetables on a mild fire for about ten minutes, until the earth apple binds the quantity. Stir in the finely chopped parsley.

Roll out the pasta dough to about the thickness of a knife, cover with slices of ham. Spread the leek filling evenly on top. Roll up the dough diagonally into one or more thick rolls. Cut crosswise into pieces about five centimeters long. Place them, cut side up, close together in a buttered ovenproof dish. Finally, stir the clear soup through with the cheese and spread evenly over the whole. Cover the surface with butter flakes.

Bake in the oven heated to 200 °C for about 20 minutes, until the whole is bubbling and the pasta dough is cooked. Bring to the table directly from the stove. Be sure to offer a large baking bowl of lettuce with it.

Tip: Always use an aromatic ham, this will give your dish a

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