Leeks

Tutte le ricette di questa sezione sono frutto di esperienza, creatività e…. passaparola di Eleonora Berto, presenza quotidiana al nuovo negozio de “El Tamiso” Sotto il Salone n^28 a Padova. Gli ingredienti sono tutti da agricoltura biologica e le dosi sono indicativamente per quattro persone.

BASIC PREPARATION

To clean the leeks: remove any radicle, divide it in half lengthwise and, letting the water flow, wash the various layers removing the soil. The white part of the leek is used for the most delicate preparations, however, the green part is also excellent for all preparations, it is rich in chlorophyll and flavor... it's a shame to eliminate it. Leek is an ingredient in many soups, pie, risotto, savory pies and all other dishes instead of onions. Great in raw salads.

LEEK AND POTATO CREAM

INGREDIENTS: n.4 leeks, n. 4 potatoes, n. 4 spoons of olive oil and. v. olive, salt, n. 4 tbsp. parmesan (optional).

PROCEDURE: Halve the leeks and wash them (as indicated above). Wash and peel the potatoes. Cut everything into small slices. In a pan, pour the oil and the chopped vegetables, over low heat, stew for 10 minutes. Salt, add a liter of water, and cook for half an hour. Pass through a vegetable mill or mixer to obtain the cream or serve like this, with a sprinkling of Parmesan cheese.

FUSILLI WITH LEEKS

INGREDIENTS: 400 gr. whole wheat fusilli, n. 3 leeks, n. 5 tablespoons olive oil, n. 1 chilli pepper, n.1 clove of garlic, 2 or 3 sage leaves, 1 sprig of rosemary, salt.

PROCEDURE: Wash the leeks and cut them into small slices. Put the oil, garlic clove and chilli pepper, sage and rosemary in a pan, heat over low heat, pour in the leeks and salt. Cook under a covered pan for 15-20 minutes, remove the garlic clove. Meanwhile, boil the pasta for the time indicated on the package. Drain the fusilli and sauté with the leek sauce and 3-4 tablespoons of pasta cooking water.

LEEK FRITTERS WITH FAVA BEAN PUREE AND MISTICANZA

INGREDIENTS:

300 g leeks (cleaned), 300 g spelt flour, 300 g water, salt, parsley, a little garlic, oil for frying, 1 kilo of fresh beans, 2 tablespoons of oil, salt, juice of half a lemon.

For the mixture: lettuce, chicory, puntarelle, salad, radishes, dandelion, arugula, 1 small leek, extra virgin olive oil, salt, lemon juice.

PROCEDURE:

The pancakes: Slice the leeks very thinly. Prepare a batter with water, flour and salt, let it rest for 20 minutes in the fridge. Add the chopped leeks, parsley and garlic. Mix very well. When the oil is hot, pour the pancakes with a soup spoon that is not too big. Turn them a couple of times so that they are golden and crispy. Let them dry on straw paper

the fava bean puree: Shell the small fava beans from the pods. In a saucepan, boil 1 | 2 liters of unsalted water. When the water boils, throw in the fava beans. Bake 20 to 30 minutes. Drain and pass through a food mill. Drizzle with oil, salt and lemon.

The mixture: Wash all the vegetables and dry them, slice the radishes and leeks. Drizzle with oil, salt and lemon.

LEEKS AND EGGS

INGREDIENTS: n. 4 leeks, n.4 eggs, extra olive oil, salt, pepper, vinegar or lemon.

PROCEDURE: Wash the leeks as directed. In a saucepan, boil some water. When it boils, pour in a teaspoon of salt and leeks. Cook 10 minutes. Drain them from the water and season them with oil, pepper and lemon. Put the eggs, in cold water, and boil them. Peel them, cut them into wedges and season with oil, salt, lemon or vinegar.