Baked Leeks with Pecorino Recipe

From Dorothy McNett's Recipe Book.

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Baked Leeks with Pecorino

From Dorothy McNett's recipes at If you do not have Pecorino, use Parmigiano Reggiano.

8-10 leeks
1/4 cup good quality chicken or vegetable broth
2-3 tablespoons extra-virgin olive oil
2-3 tablespoons sesame or hemp seeds
2 bay leaves
1 tablespoon honey
1 tablespoon good quality red wine vinegar or balsamic
1 teaspoon toasted sesame seed oil
pinch of sea salt
freshly ground pepper
1/2 pound pecorino, cut into slivers or grated

Preheat oven to 350 degrees. Trim leeks, slice open lengthwise and rinse carefully. Place in flat dish, cover with waxed paper or parchment, and microwave on high 3 minutes. Arrange the blanched leeks in a single layer in a shallow baking dish. Cover with broth, olive oil, sesame or hemp seeds and tuck in the bay leaves. Bake 25-30 minutes. To serve, arrange leeks on a platter, removing the bay leaves. To the pan juices whisk in the honey, vinegar, sesame oil, salt and pepper. Pour over the leeks, and then garnish with the cheese.

Recipe created 2002-05-06.

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