A simple but delicious preparation of spring leeks, braised in wine and stock and topped with Parmesan.
Recipe by Michele M. Becci on April 23, 2016
Ingredients
4 leeks, about the same size if possible
2 tablespoons extra virgin olive oil
1 tablespoon butter
Salt
Freshly ground pepper
½ cup dry white wine
Chicken stock
About 1/3 cup of grated Parmesan
Categories
Vegetables
Cuisine
Easy Italian
Steps
Trim leeks, reserving the dark green portion for another use (like stock!)
Slice the leeks in half. Clean and wash to remove any dirt. Dry leeks. Remove any touch outer layers.
In a large saute pan, heat the olive oil and butter. Place the leeks cut side down and simmer until browned, about 2-3 minutes. Flip the leeks to the other side and saute for a few minutes until brown. Season with salt and freshly ground black pepper.
Flip the leeks back over. Add 1/2 cup of dry white wine and enough broth to almost cover the leeks. Reduce the heat to low and simmer until tender, about 15-20 minutes.
Transfer the leeks to a broiler-proof dish if not currently in one. Preheat the broiler. Sprinkle with additional salt, pepper and Parmesan. Place under the broiler until the cheese is melted and browned. Buon appetito!
