Cooked and served cold, this leek dish makes an excellent first course. Use young leeks, all of a similar size: eight medium-sized leeks weigh about 2 1/2 pound before cleaning.
ingredients
8 medium-sized leeks, trimmed and washed
2 tablespoons olive oil
1 tablespoon butter
5 tablespoons red wine
5 tablespoons light stock
salt
method
2. Add the leeks and cook and turn them so they colour lightly all around— about 5 minutes.
3. Off the heat add the wine and the stock. Return to heat, cover the pan and cook gently for 10 - 15 minutes until the leeks are tender. Season to taste.
4. Transfer the leeks to a serving dish and spoon the pan juices over.
5. Leave until cold before serving.
more information
• An alternative — equally good — is leeks provencale. Add 4 blanched and peeled tomatoes, 2 chopped garlic cloves, a pinch of fine sugar and the juice of 1/2 lemon to the, pan instead of wine and stock. Decorate with chopped parsley to serve.
