4 extra-large leeks*

3/4 cup extra virgin olive oil

2 pounds ground pork (medium fat)

1/2 cup extra virgin olive oil

3 large plain or garlic pork sausage (without herbs)

1 cup freshly grated Parmesan cheese, divided in half

1 cup freshly grated Pecorino cheese

1 .02 gram package of powdered saffron

2 eggs

Salt and pepper to taste

Sauté ground port in 1/4 cup olive oil. Remove skin from sausages and add meat to ground pork along with a pinch of salt. Cook until pink is gone.

Drain all fat and put meat in a large bowl. Add salt and pepper to taste.

Add 1/2 of the Parmesan cheese and all of the Pecorino cheese, saffron and 2 eggs. Mix together well with fork and set aside.

Cut tops and core ends off of leeks. Peel away the individual onion leaves of the leek.

Heat 1/2 cup olive oil and drop leek leaves a few at a time into hot oil. Turn quickly with tongs until leaves begin to crisp slightly and turn golden. Drain on paper towels.

Line medium baking dish with leek leaves in single layer, making sure to bring the strips of leaves up the sides of the dish, covering the sides and bottom of the dish. Cover with meat mixture. Top with remaining Parmesan cheese.

Bake at 400° F for 20 minutes.

* Italian leeks have a white portion that is about 10 inches long. If you cannot find the Italian variety, you will need to use about 10 smaller American leeks in this recipe.