" About 12 medium-to-large leeks (approximately 3 pounds), green parts trimmed off, white part split, thoroughly rinsed, and sliced thinly into rounds (or 2 pounds of onions or scallions—try a mixture of sweet onions such as Vidalia, Walla Walla, or Texas Sweet with some big, strongly flavored yellow Spanish varieties). 2 cups mascarpone 1 teaspoon just-grated nutmeg 1 teaspoon just-cracked pepper 1½ teaspoons fine sea salt ½ cup grappa or vodka ⅔ cup grated Parmesan cheese 1 tablespoon unsalted butter Place the prepped leeks into a large mixing bowl; in a smaller bowl combine all the remaining ingredients except the Parmesan and the butter, and mix well. Scrape the mascarpone mixture into the bowl with the leeks and, using two forks, evenly coat the leeks with the mixture. Spoon the leeks into a buttered oval oven dish 12 to 14 inches long, spreading the mixture evenly, or into six individual buttered oval dishes. Scatter the Parmesan over all, and bake at 400 degrees for 30 minutes or until a deep golden crust forms; 10 minutes less for smaller gratins. Yield: 6 Servings Tagliatelle con Salsa di Noci Arrostite Fresh "

― Marlena de Blasi , A Thousand Days in Venice