In short, braised leek means that you first fry the leek and then let it cook in a humid environment. Usually they do it with meat, but it can also be done with leek. By lightly frying the leek on the cutting side, it gets a nice view and the roasting juices add flavour and depth to the sauce. Recipe for four.
Cut 8 large leeks into pieces that are slightly shorter than the width of your oven dish. Start measuring from the base of the leek and use only the white to light green part. Cut the leek lengthwise and rinse the possible sand under running water. Keep the pieces together and drain them.
Fry the leek in a pan with a little olive oil. Fry the leek only on the cutting edge until it looks nice and brown. Repeat until all the leeks are baked and then divide the stalks into an oven dish with the cutting edge facing upwards. Pour 100g white wine over the leek and season with salt and pepper. Divide 80g butter into pieces over the leek.
Cover the oven dish with aluminium foil or a lid and cook the leeks for 30 minutes in an oven at about 170°C. Depending on the thickness of the leeks, the cooking time may vary, but make sure that the leeks are very soft in the end.
Do not throw away the green part of the leek, but put it in soup or broth. With a little dexterity you can beat the rinse water out of the leeks so they don’t have to drain as long.
Cook during the following 250 grams linguini al dente.
Roast 80 g coarsely chopped hazelnuts in a large pan (the paste should soon be in) without fat and then leave to cool partially. Deglaze the hazelnuts with the moisture of the braised leek. If necessary, add a dash of light cream or more butter.
Bake the Berloumi in an anti-stick pan. Pass the pasta through the moisture of the braised leek and serve.
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