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.

Keith Pandolfi
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
Serves 6 (serving size: 2 leek halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

135 calories; fat 7.4g; saturated fat 2.3g; mono fat 4.3g; poly fat 0.6g; protein 3g; carbohydrates 13g; fiber 2g; cholesterol 7mg; iron 2mg; sodium 243mg; calcium 110mg; sugars 4g.
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