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Spring Leeks, Italian StyleTheWorldWideGourmet.com

Flavors of the Loire Valley

Total time: 15 to 30 min

Preparation time: 10 minutes
Cooking time: 6-8 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:345 kcal

Proteins:14.1 g

Fats:7 g

Carbohydrate:69.8 g

Fibers:9.7 g

Sugar:0.3 g

Cholesterol:0 mg

Sodium:33.1 mg

Calcium:335.6 mg

Energy:695 kcal

Proteins:28.5 g

Fats:14.1 g

Carbohydrate:140.6 g

Fibers:19.5 g

Sugar:0.6 g

Cholesterol:0 mg

Sodium:66.7 mg

Calcium:676.1 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

750

g

spring leeks

chives

*For the vinaigrette

45

ml

olive oil

15

ml

balsamic vinegar

salt and pepper

METHOD

  1. Cut the leeks almost in half lengthwise, leaving them attached on one side. Cook in boiling salted water for 6 to 8 minutes until tender crisp.
  2. When the leeks are cooked, run them under cold water to cool completely.
  3. Drain the leeks and pour the dressing over top.
  4. Shave some Parmesan using a paring knife. Divide the leeks among 4 plates, sprinkle with the shaved Parmesan and serve immediately.


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