Rockin' Roman Cheese Dip

MIXTURA CUM CASEO (Roman cheese dip)

Ingredients  - Serves 4

• 1 medium leek        
  
• 5 Tbsp butter
  
• 1 sm crunchy lettuce
  
• handful of arugula, of cilantro and of parsley
  
• 4 mint leaves
  
• 2 Tbsp white wine vinegar
  
• 1 ¾ oz parmesan
  
• 7 oz cheese (feta or farm cheese)
  
• 3 Tbsp olive oil
  
• ½ tsp ground pepper
  
• celery & carrots - to be peeled and cut into small sticks
  

1. Take the leek and trim off the bottom, leaving as much white part as possible. Trim off the top of leaves that are wilted or brown.
   
2. Slice leek ½ way through but not totally cut in half.
   
3. Rinse leek under running water to rid all sand and dirt. Shake dry.
   
4. Chop leeks into small pieces.
   
5. Saute the leeks in butter in a frying pan, 6-8 min until soft. Put in the blender.
   
6. Chop the lettuce, arugula leaves, cilantro, parsley and mint leaves into small pieces and add to the blender with the vinegar.
   
7. Grate the parmesan, crumble the feta and add to the blender.
   
8. Process all the ingredients into a smooth paste and put into a bigger bowl.
   
9. Add in the olive oil and black pepper.
   

Eat with warm bread and/or carrot and celery sticks.

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