Investigate flavorful leeks as winter recipes addition
Spicy chickpeas with leeks
A flavor-packed addition to tons of winter recipes, leeks arewonderful in everything from soups to omelets to pizzas. But I find that too many home cooks hit a few stumbling blocks of intimidation: “They’re filled with dirt!” “Which parts are edible?” “Where do I even begin?”
Yes, leeks obtain grit because they growso close to the ground. However, it’s not difficult to prep them correctly, eliminating all the dirt and leaving only pure, unadulterated leeky goodness behind. Plus, leeks can do most anything onions, shallots, chives and scallions can do. And inmy opinion, during winter months when they’re in their prime, leeks do it even better.
When shopping for leeks, look forwell-formed whites without any punctures. The dark greens should be healthy-looking, without any fraying or pest damage. Many still contain the roots at the bottom, which is better than when they’re sliced off, often exposing the white flesh.
Sincewater can turn leeks soft or mushy, do not rinse them when you get home; wait until just before cooking. If you end up with more leeks than this recipe calls for, just simmer the greens into a stock and freeze in batches that keep all winter long. Nowwhat’s so scary about that?
Mario Batali is the awardwinning chef behind 25 restaurants including Eataly, Del Posto, and his flagship Greenwich Village enoteca, Babbo.
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