2 bunches leeks
2 tablespoons pine nuts
1/4 cup olive oil
1 tablespoon currants
1/4 cup vinegar
3 medium plum tomatoes (peeled, seeded and coarsely chopped)
2 tablespoons brown sugar
Coarse salt to taste
By Viana LaPlace and Evan Kleiman
(Available through your local book store or www.amazon.com)
Cucina Fresca is a wonderful cookbook that emphasizes the
importance of using abundant, fresh vegetables to create
beautiful foods simply for family and friends. One of our
favorite leek recipes, it is wonderful hot or cold as an
accompaniment to grilled fish or meats.
Sweet and Sour Leeks
Trim leeks, leaving about 1” to 1 1/2” of pale green beyond the white area. Cut leeks into julienne strips and clean thoroughly under cold running water.
Dip tomatoes into boiling water to ease skin removal. Remove skins, chop tomatoes coarsely, removing seeds. Transfer chopped tomatoes to medium bowl. Add currants (may add more currants).
Sauté pine nuts in 2 tablespoons of olive oil till slightly
golden. Add tomatoes and currants and stir for a couple of
minutes till tomatoes begin to break down and become saucy. Add the leeks to the pan. Add a bit of water to cover about half way up the leeks. Partially cover and simmer over medium heat for about 20 minutes till leeks are tender when pierced.
Remove most of the leeks to a bowl. Bring the remaining liquid to a boil down a bit to make it thicker. Add the vinegar and brown sugar (may add more of either if desired). Add salt and pepper to taste. Pour sauce over leeks and mix gently. Let cool and serve
at room temperature. Serves 4.