Recipe - Leeks Glazed In Vin Danjou

8 Leeks
4 tablespoon Virgin olive oil
3 cup Rose d'anjou or other
provencal wine
2 tablespoon Sugar
Salt and pepper; to taste

Split leeks lengthwise and cut green tops to leave 8 inch long stalks.
Rinse well under cool water to remove grit and shake dry.

Heat oil in a 14 inch saute pan until smoking. Place leeks cut side down
into hot oil and cook until golden brown, about 5 to 6 minutes. Add 1 cup
wine and sprinkle leeks with sugar. Cook until wine has evaporated, about 4
to 5 minutes, and repeat. Repeat again. Total cooking time should be about
20 minutes. Remove from heat and serve hot or cold.

Yield: 4 as side dish

NOTES : Recipes for #ME1A12 Copyright Mario Batali 1997. All rights
reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A12

Posted to MCRecipe Digest V1 #1023 by Sue suechef@sover.net on Jan 19,
1998