Hulled buckwheat gratin with leeks

Boil the Buckwheat in abundant salted water for about 15 minutes; drain it and transfer it into a bowl. While the buckwheat is cooking, peel the leek by removing the root and green leaves. Slice it and brown it gently in a pan with 2 tablespoons of oil for 3-4 minutes. Season it with salt and pepper as taste and remove it from the heat. Meantime preheat the oven at 180 degrees. Mix the buckwheat with the stewed leek, beaten eggs, grated parmesan, and milk; season with salt, pepper and a generous grating of nutmeg. Pour the mixture into an ovenproof dish or in several single-serving dishes and garnish with a sprig or a sprig of rosemary. Bake in the oven for about 1 hour or until all the liquid has set and the surface will be slightly golden. Serve warm or at room temperature.