Name: Buttered leeks with pangritata
Total time: 40 min
Yield: Serves 4 as a side
Ingredients: 3 large leeks, washed; 80g salted butter; 50g soft white breadcrumbs; 1 sprig rosemary, leaves picked and chopped; 1 sprig thyme, leaves picked and chopped; 50g hazelnuts, finely chopped; 1 tbsp olive oil; 1 clove garlic, crushed

3 large leeks
washed
80g salted butter

PANGRITATA

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