nspired by a Marcella Hazan recipe, this side dish helps Pandolfi feel closer to his Italian heritage. Wash leeks after they’re halved by dunking them in a bowl of cold water and vigorously swishing to dislodge dirt and grit trapped between the layers. You may need to repeat the process once or twice, depending on the level of grit. We love the simplicity of this dish. White wine provides a little tangy acid to the leeks, while Parmesan cheese packs an umami wallop, making for a supremely satisfying side.
2 tablespoons olive oil, divided
2 teaspoons unsalted butter, divided
6 medium leeks, trimmed, halved lengthwise, washed, and dried
1/2 cup dry white wine
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 ounce Parmesan cheese, grated (about 1/4 cup)
Est. added sugars 0g
How to Make It
Place 1 tablespoon oil and 1 teaspoon butter in a large, high-sided skillet over medium-high; cook until butter foams. Add half of leeks, cut side down; cook 5 minutes, pressing leeks occasionally, until cut sides are deeply browned. Remove leeks from pan. Repeat procedure with remaining oil, butter, and leeks.
Return all leeks to pan; add wine. Reduce heat to medium-low; cover and simmer 20 minutes or until leeks are tender when pierced with a fork. Stir in salt and pepper. Transfer mixture to a platter; top with Parmesan cheese.
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