Name: Leeks Glazed in Vin D'anjou
Ingredients: 8 Leeks; 4 tb Virgin olive oil; 3 c Rose d'anjou or other provencal wine; 2 tb Sugar; Salt and pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

8		Leeks
4	tb	Virgin olive oil
3	c	Rose d'anjou or other provencal wine
2	tb	Sugar
		Salt and pepper; to taste

INSTRUCTIONS

Split leeks lengthwise and cut green tops to leave 8 inch long stalks.
Rinse well under cool water to remove grit and shake dry.
Heat oil in a 14 inch saute pan until smoking. Place leeks cut side down
into hot oil and cook until golden brown, about 5 to 6 minutes. Add 1 cup
wine and sprinkle leeks with sugar. Cook until wine has evaporated, about 4
to 5 minutes, and repeat. Repeat again. Total cooking time should be about
20 minutes. Remove from heat and serve hot or cold.
Yield: 4 as side dish
NOTES : Recipes for #ME1A12 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A12
Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@sover.net> on Jan 19,
1998

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