Leeks Nicoise Recipe

Crinella Family Cookbook

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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions	Leeks Nicoise
	2 leeks per person 1 can diced tomatoes for each four leeks tiny bit of pressed fresh garlic for each can of tomatoes (optional) olive oil
	Strain juice from tomatoes and put in a sauce pan. Reduce over medium heat to less than half. Add the tomatoes and continue reducing the moisture until very thick stirring occasionally. Add pressed garlic and simmer for a few more minutes. It is amazing how the tomato flavor intensifies as this simple sauce reduces. Cut and clean the leeks, removing root end and all green parts. Put olive oil in the bottom of a saute pan and heat. Add the leeks side by side. Cover pan tightly and cook over low heat until tender about 15 or 20 minutes turning occasionally. When done arrange leeks on a warm plate and put tomato mixture on top. *Enjoy with our 2009 Sauvignon Blanc.*