one medium-sized leek
a can of coconut milk (we try not to shake the can in order not to mix the permanent part with liquid)
a few teaspoons of the lemon juice
2 teaspoons of the green pepper grains
6-8 balls of smoked pizzicotti cheese
We whip the eggs for a few minutes until they become a fluffy mass, then we match them with the permanent part of the coconut milk canned (in room temperature), with lemon juice, salt and the pepper grains. We pour the mass into the ovenware, and on the top we put diagonally cut, thick sticking leek plasters and pizzicotti cheese balls. We bake it in hot 180 degrees oven, until the top becomes brown.