Another leek recipe, this springs from the Danish penchant for pickles. The leeks remain raw and crunchy.
2/3 cup sugar
200 ml vinegar
1 bay leaf
2 leeks, cleaned and finely chopped
Heat everything up except the leeks in a pot and put aside.
Lightly salt the leeks and stand for 20 mins, press well dry with paper towels. Add the pickling liquid and stand a half hour.
4 large or 6 medium leeks, well washed and cut in half lengthwise
45 g butter
3 tb grated parmesan
Put all except parmesan in a wide pan and cover with water. Cook covered on medium-low heat for about 20 minutes until tender.
Remove lid, turn heat to high and boil away the juices. The leeks will brown and almost burn – excellent. Toss the parmensan in, and serve.
This recipe is alchemy. You hardly know you are eating leek.
Source: Marcella Hazan ‘The Essentials of Classic Italian Cooking’