Cream of Negi and Potatoes


Negi: 250 gr (1-2 leeks)
Potatoes: 250 gr
EVO oil: 2 tbsp
Salt and Pepper to Taste.


1. Wash and clean the Negi, remove the ends and cut into thin slices.

2. In a non-stick pan, add the oil and dry the Negi. Add the raw potatoes, peeled and cut into cubes and leave to flavor for a few minutes.

3. Cover everything with boiling water (or vegetable broth if you want) and add a little salt.

4. Cover and cook for about twenty minutes, until the potatoes begin to flake.

5. Transfer everything to a tall container and blend with an immersion blender.

Quiche of Negi


Puff pastry roll or shortcrust pastry: 1
Negi: 3
Sweet bacon in cubes: 150 gr
Fresh Cream: 250 ml
Parmesan: 100 gr
Eggs: 3
Nutmeg to taste
Extra virgin olive oil. q.s.
Salt and pepper


1. Wash the Negi, cut them into rings and brown them in a pan with the bacon and very little oil. Proceed by mixing for about ten minutes.

2. Transfer everything to a bowl, add the eggs, salt, nutmeg, parmesan and cream.

3. Roll out the pastry in a pan keeping its parchment paper underneath, prick it and pour in the filling.

4. Fold the edges inwards and bake at 180 ° C for about 40 minutes, static oven.

Skewers of Negi and Grilled Chicken - Yakitori Negima


Chicken thighs 700g
Negi 3
Salt to taste.
Pepper as needed.
Sauce for Yakitori: soy sauce, Mirin (or sake or white wine)


1. Prepare and light the embers.

2. Remove the skin of the chicken, cut the thighs into pieces of about 30 grams.

3. Cut the Negi into 4cm sections.

4. Using a skewer, skewer the meat alternating with the negi, sprinkle with salt and pepper to taste and place the skewers on the grill.

5. For homogeneous cooking it is recommended to place the larger morsels inside the skewer, the smaller ones on the outside.

6. Cook for about 10 minutes.

7. Also avoid too direct heat, better to opt for a slower cooking.

8. Season with Yakitori Sauce.