The Monastery Garden Cookbook by Victor-Antoine d'Avila-Latourrette

Author:Victor-Antoine d'Avila-Latourrette
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2011-01-15T00:00:00+00:00

LEEKS GREEK STYLE

This dish makes an attractive appetizer for a good dinner.

4 SERVINGS

8 leeks

1 cup dry white wine

1 cup water

1 bouillon cube (flavor of your choice)

12 small onions (cippolina, shallots, or similar), peeled and trimmed (3 per person)

1 bay leaf

½ cup olive oil

salt to taste

a few whole peppercorns

1. Wash the leeks well. Separate the white parts from the green; discard the green parts. Place the white parts in salted boiling water and blanch for about 4 minutes maximum. Drain carefully.

2. Place the blanched leeks in a saucepan and add the wine, water, bouillon cube, onions, bay leaf, oil, salt, and peppercorns. Cover the pan and cook the leeks and onions over medium-low heat for about 30 minutes, until most of the liquid evaporates. When the vegetables are done, allow them to cool for at least 1 hour before serving. Discard the bay leaf and peppercorns. Place 2 leeks and 3 small onions on each plate and serve.

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