Tag: leeks

The leeks, how to choose and cook them – Italian Cuisine

The leeks, how to choose and cook them

More delicate than onions, leeks are perfect for a thousand preparations, from salads, to starters, side dishes and even as a main dish.

The leeks they are a vegetable that belongs to the same family of garlic and onion although it does not form a real bulb. It has a more delicate part, formed by many white leaves called sheaths, which overlap forming a cylindrical structure. The same leaves thicken then and become a light green color: this part is not normally used even if for some recipes it is used as a container.

Summer and winter leeks

There are two main varieties of leeks, a summer and winter. Both have a delicate flavor, but they have small peculiarities that differentiate them. The best and tastiest are the winter leeks, which however have the hardest sheaths. Summer leeks, on the other hand, have a more delicate taste and are more tender, so that with long cooking they blend almost completely.

How to choose them

To be very fresh, the leek must not show any lesions or part blackened or yellowed. It must be well firm and compact, with the cheeks attached to each other. It is prepared by cutting off the ends with the roots and separating the white part from the green one, which does not necessarily have to be thrown away. In the case of winter leeks, it is very often necessary remove the first sheath, too hard and leathery to be cooked. To clean them from the earth they sometimes contain, the sheaths must be cut with a sharp knife, from top to bottom, and then slightly opened, rinsing them under a jet of fresh water.

How to cook them

The leeks have a delicate and less intense taste of onion. For this reason you can also eat raw, cut into slices and added to various salads or sliced ​​for the long and combined with peppers, carrots and celery for a fresh and low-calorie dip. Its delicate flavor makes it perfect for a sauté to be used for an omelette or for a saffron risotto. Stuffed with cheese, the leeks are baked, for a tasty and nutritious side dish. Boiled together with some potatoes, it is ideal for preparing a velvety, to be served smooth or with toasted croutons.

Recipe Chicken soup with rice and leeks – Italian Cuisine

Recipe Chicken soup with rice and leeks

  • chicken stock L 1,800
  • 300 g leeks, already cleaned
  • 200 g chicken breast
  • 180 g rice
  • parsley
  • parmesan
  • extra virgin olive oil
  • salt

To prepare the chicken soup with rice and leeks, reduce the leeks in slices and fry them in a large casserole, in a drizzle of oil, then season the diced chicken breast and the rice; wet the sauté with the hot chicken stock, salt and cook uncovered, over medium heat, for about 18 minutes: the soup should be not too broth; complete it with plenty of chopped parsley, distribute it in the holsters and bring it to the table hot, accompanied by grated Parmesan.

Sarago recipe in bread crust with leeks, olives and capers – Italian Cuisine

Sarago recipe in bread crust with leeks, olives and capers

  • 1 Kg leeks
  • 1 pc gutted bream
  • 200 g bread dough ready
  • 1 pc yolk
  • pitted Taggiasca olives
  • capers in brine
  • thyme
  • rosemary
  • butter
  • salt
  • extra virgin olive oil

For the recipe of the bream in bread crust with leeks, olives and capers, clean the leeks eliminating the green part and the first sheath of the white stem. Cut them in half lengthwise and then in half rounds. Wash them, drain them and brown them in a saucepan with a knob of butter and a pinch of salt. Lower the heat and cook for 10-12 minutes. Scale the fish and remove the fins. Rinse it and salt it inside, inserting a sprig of rosemary and a few sprigs of thyme into the belly. Pour the leeks in a baking dish, mixing them with 2 tablespoons of Taggiasca olives, 1 tablespoon of dripped capers and 2-3 sprigs of thyme. Put the fish on top of the leeks, add salt and grease it with a little oil. Roll out the bread dough to a thickness of 2-3 mm and seal the baking dish and trim it about 1 cm below the top. Add a little water to the remaining beaten yolk and brush the dough over the entire surface. Bake the pan at 200 ° C for 15-18 minutes. Bring freshly baked fish to the table. If you wish, you can accompany it with balsamic vinegar: a few drops on the fish and on the leeks will give vivacity to the flavor with a sweet and sour note.

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