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!
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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