Timbale Of Fusilli

Preparation:

Preparation: Cut the white part of the leeks into slices, put them in a small saucepan with a knob of butter and a finger of water and, over low heat, let them drain slowly. Add the wine and let it evaporate. Pour the milk and, still at moderate heat, let it consume. Adjust salt and pepper. Boil the fusilli in plenty of salted water, drain when al dente. Butter a baking dish and cover the bottom with a part of the fusilli, arranging them so that they form a thick layer. Pour a little of the leek mixture on top, sprinkle with grated cheese and knobs of butter. Make another layer of fusilli and another layer of sauce, continuing in this way until all the ingredients are used up. Beat the eggs with a pinch of salt and a pinch of pepper, pour them over the fusilli, spread a few more knobs of butter, decorate with the sage leaves and cook in a preheated oven at 180 degrees for 40 minutes. Remove, let it rest for a while and serve.