Ingredients
6-8 baby leek 1.5cm in diametre
125ml Verjuice
500ml water
1/2 tspn sea salt to taste
1/2 tspn freshly ground black pepper to taste
20g unsalted butter
40g ricotta or gruth
20g pitted black olives
20g flat leaf parsley chopped, to garnish
6-8 baby leek 1.5cm in diametre
125ml Verjuice
500ml water
1/2 tspn sea salt to taste
1/2 tspn freshly ground black pepper to taste
20g unsalted butter
40g ricotta or gruth
20g pitted black olives
20g flat leaf parsley chopped, to garnish
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Methods
1
Wash the leeks and then trim the roots and tops so that you are left with a firm, mostly white leek. Leave to soak in a jug of cold water upside down to remove all remaining soil. Once perfectly cleaned, drain the leeks and place in a high sided fry pan (20cm wide x 5cm high).
2
Pour in the Verjuice, water, butter, salt flakes and pepper. Simmer slowly over a gentle heat for 40 minutes to 1 hour, or until the leeks are cooked all the way through and still hold their shape, but remain soft to the touch. Remove from liquid and drain.
3
Place the leeks onto a serving plate, spoon on the gruth or ricotta and top with pitted olives.
4
Garnish with flat leaf parsley and a last drizzle of Extra Virgin Olive Oil and serve.
1
Wash the leeks and then trim the roots and tops so that you are left with a firm, mostly white leek. Leave to soak in a jug of cold water upside down to remove all remaining soil. Once perfectly cleaned, drain the leeks and place in a high sided fry pan (20cm wide x 5cm high).
2
Pour in the Verjuice, water, butter, salt flakes and pepper. Simmer slowly over a gentle heat for 40 minutes to 1 hour, or until the leeks are cooked all the way through and still hold their shape, but remain soft to the touch. Remove from liquid and drain.
3
Place the leeks onto a serving plate, spoon on the gruth or ricotta and top with pitted olives.
4
Garnish with flat leaf parsley and a last drizzle of Extra Virgin Olive Oil and serve.
