Braised leek with stracciatella recipe
This recipe for braised leek, served in a Venetian vinaigrette with stracciatella, is a bowl of comfort.
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Cooking tools:
- Food processor
- Kitchen scale
- Grater
- Oven
- Stove
- Skillet
- Baking sheet
- Saucepan
- Parchment paper
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Spoon
- Airtight container
- Refrigerator
- Serving platter
Ingredients
- 5 black peppercorns
- 3 fresh bay leaves
- 3 small leeks, washed, trimmed
- 60 gm pine nuts, roasted
- 500 gm stracciatella (see note)
- Finely grated parmesan, to serve
- SAOR
- 2½ tbsp extra-virgin olive oil, plus extra for drizzling
- 600 gm white onions, thinly sliced
- 200 ml white wine vinegar
- 30 gm caster sugar
- 5 each juniper berries and black peppercorns
- 60 gm currants
- Breadcrumb
- 150 gm day-old sourdough bread, crusts removed, torn
- 3 thyme sprigs. plus extra to serve
- 1½ tbsp olive oil
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