Tag: leeks

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.

Tortilla with potatoes and leeks recipe – Italian Cuisine

Tortilla with potatoes and leeks recipe


  • 450 g potato wastes
  • 150 g leek scraps
  • 5 pcs eggs
  • extra virgin olive oil
  • salt

For the recipe of the potato and leek tortilla, cook the potato waste in a pan with plenty of extra virgin olive oil: the excess is then drained. Cook stirring for 5-6 minutes.
Add the leeks (only the outer sheaths, also well washed) cut into slices, salted and covered with a lid. Always cook stirring for another 4-5 minutes. Drain potatoes and leeks in a colander to remove excess oil.
Beat 5 eggs in a bowl and add the potatoes and leeks; stir and pour everything into a pan with a tablespoon of oil, and cook the mixture for 3 minutes; turn it on the other side and cook for another 3 minutes.

Leeks: trouble throwing away the green – Italian Cuisine

Leeks: trouble throwing away the green


Do you always use white bulbs and throw away the green part considering it a space? Absolutely wrong. Here are some recipes to use it to the fullest

Discover that some leeks, in the kitchen, do not throw away (almost) anything it's really amazing. Let's see how to use them green leaves for yours recipes.

That undervalued green

With leeks the general tendency is to use white and throw away the green part. This instead contains a lot of vitamin C and can be used in many recipes. just remove from the leaves only i a few centimeters of the usually woody upper part. The boiled leaves they can be used for sauces, soups or flans. Or simply season with oil and spices for one side dish. The taste is decided but the many fibers present are an excellent remedy to facilitate intestinal transit. Among the greedy possibilities is to make strips with leek leaves and fry them in boiling oil, you will get some fried matches crunchy and tasty.

Recipes with leek green: rolls or omelette?

You have seen in photos or from a friend of the bundles tied with leek leaves? Yes, really beautiful and making them is a breeze. You have to steam the leaves leaving them quite long and once cooked you can use them as real threads to bind your bundles. The green of the leeks can also be used to make some rolls. Wrap for each leaf a whole slice of speck. Then prepare a batter with flour, salt and sparkling water, dip each roll and fry in boiling oil. The rolls with the green of leeks they can also be cooked in the oven, stuffed with a mixture of boiled mashed potatoes and pink pepper. In this case you have to blanch the leaves, prepare a filling with the boiled potato, a cheese you love e pink pepper. Place the filling on one side of the leaf and roll, closing the rolls with a toothpick. Bake in the oven some minutes at 220 ° C. If you want an omelette, you can do that too! Blanch the green part then proceed as you would for any one omelette. If you like you can add to eggs some parmesan, some spice, or matches of speck. The result will make you regret all the leek leaves thrown in the past!

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