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Buttered leeks with pangritata

Name: Buttered leeks with pangritata
Total time: 40 min
Ingredients: leeks 3 large, washed; salted butter 80g; soft white breadcrumbs 50g; rosemary 1 sprig, leaves picked and chopped; thyme 1 sprig, leaves picked and chopped; hazelnuts 50g, finely chopped; olive oil 1 tbsp; garlic 1 clove, crushed

40 minutes
serves 4 as a side
Easy

A treat in its own right, or perfect as a side to a sumptuous Sunday roast. It could even be an indulgent toast topper!

By Amanda James

Published: February 29, 2020 at 2:56 pm

Try our buttered leeks recipe or check out the best leek side dishes to serve with your Sunday roast.

Ingredients

leeks 3 large, washed
salted butter 80g

PANGRITATA

soft white breadcrumbs 50g
rosemary 1 sprig, leaves picked and chopped
thyme 1 sprig, leaves picked and chopped
hazelnuts 50g, finely chopped
olive oil 1 tbsp
garlic 1 clove, crushed

Method

Step 1

Trim the ends from the leeks, cut in half lengthways and slice on the diagonal into 2-3cm pieces.
Step 2

Melt the butter in a lidded frying pan, add the leeks and mix until coated in the butter. Season well, cover and fry gently for 25-30 minutes or until very soft, stirring occasionally and adding a splash of water if the leeks start to catch.
Step 3

Mix together the breadcrumbs, herbs, hazelnuts and some seasoning in a bowl. Heat the olive oil in a frying pan and cook the garlic for 2 minutes. Tip in the breadcrumb mixture and fry until golden and crispy.
Step 4

To finish, put the buttery leeks in a serving dish and sprinkle over the pangritata.