Leek soup with "Lardo di Colonnata " paté and cinnamon cookies and sunflower seeds

DIFFICULTY: Easy
TIME PREPARATION: 10 Minutes for the suoup// 10 Minutes for Paté // 10 Minutes
TIME COOK: 30 Minutes // 25 Minutes for bake the cookies
EQUIPMENT: Knife, Chopping board, Pot, Hand Mixer (with Glass), baking sheet, greaseproof paper
CATEGORY: SOUP

INGREDIENTS x 4 person
For the soup
4 large or 6 small leeks
Vegetable Broth (2 / 3 cups)
1 tablespoon butter
3 / 4 tablespoons extra virgin olive oil
Parmigiano (grateed)
Salt and pepper

For Paté
Lardo di Colonnata into small cubes 200 grams (0.45 pounds)
Half a clove of garlic
Rosemary Abundant

For the cookies
Follow the recipe for making bread dough or puff pastry ready
One tablespoon of ground cinnamon
A little sunflower
Extra virgin olive oil

DIRECTIONS
Cut the leeks into very thin
Open washers (with hands) very well add the butter and oil.
Cook over medium heat with a lid until the leeks are very soft.
Add broth, salt and pepper and cook for about 30 minutes

For the paste
Chop garlic and rosemary in the robot alone for a few minutes and then add the Lardo di Colonnata into small pieces and reduce to a pulp.
If you have time you can try using a marble mortar.

For cookies
Draw circles of dough, fill the center with the cinnamon and fold the disc in half (half-moon)
Seal the edges well (cinnamon should not come out)
With a scissors cut in half the half moon.
Arrange on a baking cookies (with greaseproof paper) slightly anoint them with oil and add the sunflower seeds.
If you prepare with the puff pastry brush with a little egg yolk (not oil). Bake at 350 degrees for 20 minutes (when I see a golden surface)

Serve the soup piping hot with a tablespoon of paté, Parmesan cheese and a biscuit with cinnamon.
FOOD HISTORICAL TRADITION of ITALY
http://www.lardodicolonnata.org/lastoria.html
http://en.wikipedia.org/wiki/Lardo
http://www.slowfoodfoundation.org/ita/presidi/dettaglio.lasso?cod=25
SUGGESTION MENÙ VINE