Posts tagged ‘Leek’

April 11, 2011

Meatless Monday | Orecchiette with Leek and Pea Shoots

It’s been so rainy today that everything in sight is a variation of green: the yet-to-be-mowed grass.  The budding trees.  The trembling stalks supporting the heavy heads of daffodils.  My dinner of orecchiette bathed in butter, chartreuse leeks, backyard mint and verdant parsley.  Tiny pasta ears cradle pale green edamame, the whole bowl crowned with pea shoots.  It was as close to a taste of spring in a bowl as I’ve come in a long time.  It is long overdue.

Orecchiette de Aprile, serves two, plus a little one who’s almost 4

1/2 pound orecchiette pasta

2 T butter

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October 12, 2010

Leek Pie


When I was at Pearl Alley Farmers Market, I picked up two of the last three bundles of leeks at a stall (how awful that I don’t remember which farm it was!).  I have been lovingly obsessing over them and plotting what to do that would be a proper homage to one of my most favorite of vegetables.  Flavors of Tuscany does it again with la Porrata or leek pie.  And it’s in keeping with my Italian mood: just a few humble ingredients transform into somthing luscious.  It is a bit of work as you’ve got to make a yeast dough (fun with a kid!) and let it rise for an hour, but the flavor makes it so very well worth it.  It would be a lovely addition to a Sunday brunch, but also makes a great lunch with a few delicate greens dressed with a fenugreek vinaigrette (i.e., standard vinaigrette with 1/2 teaspoon of ground fenugreek whisked in).  This is a bit like a Quiche, only much lighter (no cream at all and just a little bit of parmesan) and it properly showcases that beautiful Allium

la Porrata, Leek Pie, inspired from Flavors of Tuscany

For the dough:

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