Description
A simple but delicious preparation of spring leeks, braised in wine and stock and topped with Parmesan.
Ingredients
Scale
- 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
Instructions
- 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!
- Category: Vegetables
- Cuisine: Easy Italian
