Pumpkin Gratin with Leeks and Hazelnuts
Hazelnuts have it in itself: The crunchy minis contain a lot of vitamin E, which protects the body from free radicals, as well as a lot of vegetable protein, polyunsaturated fatty acids and plenty of minerals. The pumpkin supplies the body with beta-carotene, a precursor of vitamin A. The fat-soluble vitamin is important for healthy eyes, among other things. Calcium and protein from the cheese round off the successful vital substance mix.
If you want to change the gratin a little, you can also replace the hazelnuts with walnuts or almonds. It becomes spicier if you use pecorino or parmesan instead of mozzarella. In this case, however, you should not cut the two hard cheeses into strips but grate them.
Peel pumpkin, remove seeds and fibers and cut pulp into small cubes. Rinse leeks and halve lengthwise, cut into approximately 3 1/2 inch long pieces.
Butter 4 ramekins.
Spread pumpkin and leeks in the ramekins. Add a little wine to each ramekin and season with salt and red pepper. Rinse rosemary, shake dry, pluck off leaves and chop finely. Sprinkle ramekins with rosemary, mozzarella and coarsely chopped nuts. Bake in preheated oven at 325°F for about 30 minutes. Remove from oven and serve.