PORRO BRASATO or BRAISED LEEK

Leek is often an underestimated vegetable, I often use it instead of onions because it has such a nice flavour and sometimes I just braise them like this in white wine and olive oil. Simple, not very beautiful but quite savoury!


PORRO BRASATO or BRAISED LEEK

The white part of the leek, 2, 3 or as many you want (rinse the green part and deep freeze it, it great to make stock with)
White wine
Salt
Olive oil

- Clean the leeks well, divide them and then cut the pieces lengthwise into three or four, it depends on how large the leek is.
- Begin to braise the leek in some olive oil, sprinkle salt over and after a couple of minutes, add some white wine.
- Go on braising until soft and golden.