| 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
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”