Mario Batali's Braised Leeks with Olive Vinaigrette
- For the Leeks:
- 6 Leeks
- Olive Oil
- Salt and Pepper
- 1 cup White Wine
- 4 tablespoons Butter (cut into small cubes)
- 1 cup Water
- 4 sprigs Thyme
- 3 Garlic cloves (sliced thinly)
- 1 cup Shallots (sliced)
For the Vinaigrette:
- 1/3 cup Black Olives (pitted and roughly chopped)
- 1/2 cup Parsley (chopped)
- 1 teaspoon Chili Flakes
- 4 tablespoons Red Wine Vinegar
- Salt and Pepper to taste
- 2 tablespoons Olive Oil
- 1/4 cup Pecornino
- For the Leeks: Trim the roots of the leeks, leaving the root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise (the root holds the leeks together while cooking). Clean very well in water to remove internal grit. Pat dry with towel.
- Heat a large saute pan over medium heat. Pour in 3 tablespoons of olive oil and lay leeks in the pan without crowding them. Season with salt and pepper, add the wine and butter. Bring to a simmer and reduce the liquid by half.
- Add the water, thyme, garlic and shallots. Season with a pinch of salt and cracked black pepper. Bring to a boil and reduce to a simmer. Put a lid on and gently cook for 30 minutes, or until fork tender.
- For the Vinaigrette: While the leeks are braising, make the vinaigrette. Combine the olives, parsley, chili flakes and red wine vinegar. Season with salt and pepper and then pour in the olive oil. The vinaigrette should not be fully combined; it is not necessary to emulsify. Grate Pecornio into the vinaigrette.
- Dress the cooked leeks with the fresh vinaigrette and serve.