The garden this month gives us delicate aromas, intense aromas and a great desire to re-ignite the oven and stove. After the summer heat that invited us to enjoy the freshness of raw dishes, it's time to rediscover our favorite recipes. Rolls, gratins, pies, velvety, soups, pastas, patties and delicious side dishes. But also some fritters that whet the appetite.
And the leeks are perfect for each of these preparations, thanks to their particular shape that lends itself to contain other foods and the delicate flavor that characterizes each dish.
Like the onion
One of the most intuitive uses of leeks is to use it in all the recipes in which we usually use onion. It will be one perfect base for risottos, sauces, stews, roasts and mixed vegetable side dishes. It will also make special broths of meat, fish and vegetables and will give an aromatic and recognizable note to each soup and velvety.
Leeks: woe to throw away the green
Even more digestible
If onion, shallots and leeks give you some trouble during digestion, you should try treating them differently. One of the most popular methods is the stracottura. In practice the cooking time of the leek is prolonged by lowering the heat and adding hot water or broth. We proceed to the loss of consistency of the vegetables, which can then be used to flavor other dishes or as a basis for all the recipes that require their use. Alternatively, you can fry an abundant quantity of sliced leeks in the oil which we will then filter and we will use it to season pasta, rice, fish or meat.
In addition to the innate aromatic characteristics, leeks are also highly appreciated thanks to the numerous properties. I'm moisturizing, low-calorie (consisting of almost 90% water) and rich in mineral salts, fibers and vitamins. They are also valuable for preventing cardiovascular diseases, reducing bad cholesterol and keeping the skin young and supple. They are very indicated in diets thanks to their satiating power and because they promote bowel cleansing.