Leeks glazed in vin d'anjou

4 Servings

Ingredients

Quantity Ingredient
8 Leeks
4 tablespoons Virgin olive oil
3 cups Rose d'anjou or other provencal wine
2 tablespoons Sugar
Salt and pepper; to taste

Directions

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@...> on Jan 19, 1998

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