Leeks are a very versatile vegetable and go well braised in white wine and grated parmigiana. A light dish but with plenty of flavour.
SERVES 4 AS A SIDE
● 6 leeks
● 2 tablespoons extra virgin olive oil
● 75ml (2½fl oz) dry white wine
● 100g (3½oz) parmigiana, freshly grated
METHOD
1. Wash the leeks, then top and tail, and cut in half lengthwise.
2. Heat the olive oil over medium heat in a wide, heavy-based frying pan.
3. Place the leeks in the pan, cut side down, and cook for 5 minutes until they are
nicely browned.
4. Turn the leeks over and cook on the other side for 2-3 minutes until they are
golden.
5. Next, pour in the wine and stir to deglaze the bottom of the pan.
6. Bring to the boil, reduce the heat and simmer uncovered for 5 minutes until the
leeks are tender.
7. Cover the leeks with the parmigiana, then place under a hot grill until the cheese
has melted and is beginning to colour.
8. Remove from the heat and serve immediately.