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Leeks Glazed In Vin D’anjou

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4 Servings

INGREDIENTS

8 Leeks
4 T Virgin olive oil
3 c Rose d'anjou or other
provencal wine
2 T 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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