| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Side dishes, Kooknet |
6 |
Servings |
INGREDIENTS
| 3 |
bn |
Young Leeks; trimmed of all but 2-3" of the green part |
| 1/2 |
c |
Olive Oil |
| 1/2 |
tb |
Olive Oil |
| 1 |
sl |
White Bread |
| 1/4 |
c |
Whole Almonds; toasted |
| 1/8 |
ts |
Red Pepper Flakes |
| 1 |
sm |
Clove Garlic; chopped |
| 1 |
md |
Red Bell Pepper; cored, seeded and cut up |
| 1/4 |
lb |
Ripe Tomatoes |
| 1/8 |
ts |
Paprika |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Ground Black Pepper |
| 1/8 |
c |
Red Wine Vinegar |
| 1/4 |
c |
Extra-Virgin Olive Oil |
INSTRUCTIONS
LEEKS
SAUCE
Heat 1/2 tb oil in a small skillet and, over medium heat, fry the bread
slice until golden on both sides. Grind the toasted almonds finely in a
food processor, together with the bread, pepper flakes and garlic. Add the
red pepper, tomatoes, paprika, salt and pepper, puree to form a smooth
paste. Whirl in the vinegar. With the motor running, add the oil slowly in
a thin stream. Taste for seasoning. Reserve.
Cut the leeks in half lengthwise down to within 1" of bottom, or root end.
Rub them quite generously with olive oil and cook them over a covered
charcoal grill until they are very tender or golden. Depending on their
size and cooking method, they may take from 30-60 minutes. Turn
occasionally while cooking. Serve the leeks warm with Romesco sauce on the
side.
Source: San Francisco Image Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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