Leeks cooked in oil with tomatoes

This is a multi-purpose dish.  It can be served hot as an accompanying vegetable; it can be served cold as an hors d’œuvre; it can be served cold as an accompanying salad.

Cooked this was the leeks retain a slight crispiness.

Preparation Time: 10 Mins

Cooking Time: 15 Mins

Total Time: 25 Mins

Ingredients

For 2 servings…

2 tbs               Olive oil    

450 gms          Leeks       

  Salt              

1 pinch            Cayenne    

1                    Tomato  - chopped   

1 clove            Garlic  - chopped     

1 tbs               Parsley  - chopped    

½ tbs             Lemon juice            

Method

In a frying-pan warm the olive oil.  Put in the leeks - laying them side by side.  As soon as the oil starts bubbling turn the leeks over.  Sprinkle with salt and cayenne.  Cook for half a minute, then turn down the heat, cover the pan and cook slowly for 7 minutes for small leeks 10 minutes for large ones.

Take out the leeks and put them in a dish.

Into the oil in the pan add the tomato, the garlic and a little chopped parsley.  Cook fairly fast for about 2 minutes but don’t let the oil burn.  Pour this mixture over the leeks with the lemon juice over.

Serve hot or cold.

Wine recommendations

A robust white or lightish red.

Conventional

     Anjou Gamay

     Beaujolais Villages

Interesting

     Côtes du Luberon blanc

     Mâcon

     Vouvray