Re: Rene- Truth about leeks and asparagus.

I'd be glad to share!   The recipe is as follows:

Spaghetti al Sugo di Cipolle Varie
[Spaghetti with Leeks, Shallots, and Red Onions]

Ingredients:
1/2 cup extra virgin olive oil
4 tablespoons thinly sliced shallots
2 cups red onions, thinly sliced
3/4 pound leeks (about 6-8 leeks), cut ito thin strips 2 inches long
salt and fresh pepper
1/4 cup dry white wine
2 tablespoons finely chopped flat-leaf parsley

Preparation:
- Cook shallots with olive oil in large skillet over medium heat until
lightly colored
- Stir in onions & leeks. Season generously with salt and black pepper. Add
1/4 cup water. Turn heat down to medium-low. Cover skillet. Cook until
onions and leeks have softened and become tender; about 20-30 minutes.
- Uncover skillet. Raise heat to medium-high. Cook, stirring occasionally
until any liquid has evaporated and onions & leeks turn a rich golden color.
- Add wine and parsley.  Cook until wine has evaporated almost completely.
Remove skillet from heat and set aside.

In the mean time, prepare the pasta (we usually make ours from scratch).
Drain pasta (do not rinse), and toss with the above.

It's really yummy.  The onions, leeks, shallots cook long enough so that the
bitterness is gone and the "sugars" are released.

Have fun!


-----Original Message-----
From: Pesznecker, Sue <SPesznec@lhs.org>
To: 'veggie-list@eskimo.com' <veggie-list@eskimo.com>
Date: Monday, January 18, 1999 1:18 PM
Subject: Rene- Truth about leeks and asparagus.


>Rene,
>
>Would you share the pasta recipe??
>
>Sue P.
>
>SPesznec@lhs.org                   Milwaukie, OR.
>
>> Beth,
>>
>> To avoid getting "leeked out", I found that leeks freeze very well.  I
cut
>> off the root, and the darks greens, give them a wash and dry, and place
>> them
>> whole in freezer bags.
>>
>> They are pretty easy to cut  frozen (with a serrated knife).  I use them
>> for
>> soups, mostly.  I also have a receipe for onions (leeks) and pasta which
>> is
>> excellent!
>>
>> Rene.
>>
>>
>>
>> -
>
>
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