40 minutes
A savory and simple leek ragu that's perfect as a side dish or a topping for your favorite main course.
0.25 fluid ounces
Garlic Clove, Coarsely chopped
each
Leek, Trimmed, halved lengthwise, sliced, washed
0 lb
Flaky Sea Salt
to taste
to taste
0.25 fluid ounces
1. Heat the Olive Oil
Pour the extra virgin olive oil into a large pot and set it over medium heat. Allow the oil to heat up until it's hot but not smoking.
2. Cook the Garlic
Add the coarsely chopped garlic cloves to the pot. Stir them gently for 1-2 minutes, until the garlic softens without browning.
3. Add the Leeks
Add the sliced leeks to the pot. Season with flaky sea salt and coarsely ground black pepper. Cook gently for about 8-10 minutes, until the leeks are tender but not browned.
4. Simmer the Leeks
Pour in the water, cover the pot, and reduce the heat to low. Let the leeks simmer for 15 minutes, allowing the flavors to blend.
5. Evaporate Excess Liquid
Uncover the pot and increase the heat to high. Let the liquid evaporate until most of it is gone, ensuring the leeks are moist but not watery.
6. Adjust Seasoning and Serve
Taste the ragu and adjust the seasoning with additional salt and pepper if needed. Remove the pot from the heat. The leek ragu is ready to be served.
Leeks can harbor sand and dirt between their layers. To ensure they’re clean, slice them lengthwise and rinse them under running water, fanning out the layers. Alternatively, soak them in a bowl of water, agitating slightly to dislodge any grit, then drain and pat dry.
Before serving, taste for seasoning. A squeeze of lemon juice or a drizzle of high-quality olive oil can brighten and round out the flavors.
Start with a gentle sauté on medium heat to allow the natural sugars in the leeks to caramelize lightly. This step develops a deep, complex flavor, essential for a robust ragu. Be patient; don’t rush this step.
Allow the ragu to simmer gently, which deepens the flavors and melds the ingredients harmoniously. Stir occasionally to prevent sticking and ensure even cooking.
Use white wine or dry vermouth to deglaze the pan, which lifts the fond (caramelized bits) from the bottom, enhancing the umami flavor profile. Allow the alcohol to evaporate before adding additional liquids.
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