Braised Leeks and Parmigiano Reggiano Cheese

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OK so maybe the title didn’t grab your attention but let me tell you these were melt in your mouth delicious. A few weeks ago I was going through a bunch of recipes and making my grocery list.  Sometimes this works out fabulously and sometimes not so much. I was a little to over ambitious with how many things I had wanted to make and so I started crossing things off my list.
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I was planning on making something with leeks; changed my mind but never crossed them off the list. SO now I had the leeks and nothing else to go with them. What to do! Well firstly they sat in the fridge for a week, then my yankee ways set in and I needed to use them before they went bad. I don’t buy them very often and when I do it is usually for potato leek soup. I wasn’t feeling it so I decided to try a recipe I saw online for braised leeks and Parmesan.
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If you like leeks you will love this, if you have never tried leeks you will love this. If you have always saw them in the store and thought. Why are they so big and what the hell do you do with them. Pick them up and make this; you will love it.
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Braised Leeks and Parmesan Cheese
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Ingredients
  1. 3-6 leeks
  2. olive oil
  3. kosher salt
  4. freshly cracked black pepper
  5. 1/2 cup dry white wine
  6. 1/3 cup freshly grated Parmigiano Reggiano
Instructions
  1. Cut the ends and the dark green leaves of the leeks off and discard, cut he leeks in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
  2. Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes.
  3. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper.
  4. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised.
  5. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
  6. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve
Adapted from New York Times
Adapted from New York Times
Cooking at Clark Towers https://cookingatclarktowers.com/
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