Description
The leek is the elegant cousin of the onion: same family, but a sweeter, more delicate flavour. The Romans loved it, so much so that the emperor Nero ate it in large quantities, convinced it cleared his voice.
It is an autumn and winter vegetable, perfect in soups, such as the classic potato and leek soup, and in light soffritti instead of onion.
Soil hides between the leaves, so slice it lengthwise and rinse it well under running water. Waste nothing: the tougher green part goes into the stock, and the roots, if fresh, washed and fried or sautéed, become a crunchy and surprising garnish.
It is an autumn and winter vegetable, perfect in soups, such as the classic potato and leek soup, and in light soffritti instead of onion.
Soil hides between the leaves, so slice it lengthwise and rinse it well under running water. Waste nothing: the tougher green part goes into the stock, and the roots, if fresh, washed and fried or sautéed, become a crunchy and surprising garnish.
