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Ingredients
1 loaf day old sourdough, torn into bite-sized pieces
5 tbsp unsalted butter
5 tbsp Flamingo Estate Garlic Olive Oil
4 Flamingo Estate Cantabrian Anchovies, chopped, plus more to serve
2 onions, diced
2 leeks, sliced
salt and pepper, to taste
3 sprigs rosemary, chopped
2 tbsp Flamingo Estate Capers, rinsed
1 cup heavy cream
1 cup chicken stock (store bought is fine)
2 eggs
Steps
- Preheat oven to 350°F. Bake sourdough pieces on a baking sheet until golden-brown and crunchy, 20-25 minutes. Remove and increase the oven to 400°F.
- Melt the butter with Garlic Olive Oil in a pot over medium heat. Add the Flamingo Estate Cantabrian Anchovies and cook until dissolved, 1 minute. Add the onion and leek, then season with salt and pepper. Cook gently, stirring often, until the onion and leeks are soft, sweet and just beginning to caramelise, at least 15 minutes. Add the rosemary and Flamingo Estate Capers, then cook until fragrant, about another minute.
- Whisk the stock, cream and eggs until smooth, then season with salt and pepper to taste. Pour over the leek and onion mixture, then gently stir in the croutons. Transfer to a 12-inch gratin dish, or similar. Cover with aluminum foil and bake until the cream mixture thickens, about 20 minutes. Remove foil and continue baking until the surface is golden and crisp, about another 10 minutes.
- Garnish generously with Flamingo Estate Cantabrian Anchovies.
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