BRAISED LEEKS WITH HAZELNUTS AND BALSAMIC VINEGAR or PORRO BRASATO CON NOCCIOLE E ACETO BALSAMICO

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Today’s recipe came about as a way of using up some of the leeks that I have been buying lately, far too many for this family. I don’t know what strange demon that has driven me to get so many but I can’t say that I’m unhappy about it as it forces me to use it in dishes like this. This dish, braised leek with toasted hazelnuts and balsamic vinegar, is divine, I had it on slices of tomatoes because I happened to have some surprisingly sweet ones at home, considering the season, but you can eat them anyway you want as long as you eat it!

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BRAISED LEEKS WITH HAZELNUTS AND BALSAMIC VINEGAR or PORRO BRASATO CON NOCCIOLE E ACETO BALSAMICO

The white and whitish part of a large leek or two
Toasted hazelnuts, if you can’t buy them you toast them in the oven and remove the skin
Balsamic vinegar
Salt
Olive oil

– Trim the leek and slice it. Chop the toasted hazelnuts, use as many as you feel like.
– Braise the leek and salt in some olive oil until half-finished when it’s time to add the chopped nuts. Braise on.
– When the leek is soft and slightly golden you drizzle some good balsamic vinegar over it, stir and then serve!

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L