leek Archives - Dinner in Venice

Leek Frittata

September 13, 2011 By dinnerinvenice Leave a Comment

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Leek Frittata

One of the most popular ways to serve this Siman (Symbol) in our Rosh HaShana Seder: inside an earthy frittata (with or without the addition of spinach). Frittatas can be prepared in advance.

Leek Frittata

Ingredients

2 or 3 tablespoons olive oil
3 cups thinly sliced leeks (white and pale green parts only)
8 eggs
1/2 teaspoon salt or to taste
ground black pepper to taste
1/4 teaspoon grated nutmeg, if liked

Directions

Preheat the broiler (if using). Heat the olive oil in a 10? nonstick skillet.

Add the leeks, some salt, and cook on medium heat until tender, about 5 minutes.

In the meantime, whisk the eggs with 1/2 teaspoon salt, a pinch of pepper (and nutmeg, if liked) in a bowl.

Add egg mixture to the leeks in the skillet and fold gently to combine.

Cook over medium heat until almost set. If you are brave, flip over with the help of a platter, and cook the other side. If you are unsure, transfer the skillet under your (preheated broiler for about 2-3 minutes.

If you decide to use the broiler, make sure your skillet is oven-proof and doesn’t have a plastic handle.

Cut into wedges and serve.

*Many people make this frittata with leeks and spinach together.

https://dinnerinvenice.com/2011/09/13/leek-frittata/

Filed Under: Appetizer, Gluten Free, Jewish Italian Cuisine, Quick/Easy, Rosh Hashana, Traditional, Vegetarian Tagged With: appetizer, brunch, cucina ebraica, cuisine, frittata, Jewish holiday, kosher Italian, leek, Non-Dairy, Rosh hashanah, symbolic

Savory Beet Pie with Ricotta, Radicchio and Leeks

June 5, 2011 By dinnerinvenice 2 Comments

Beet Radicchio Leek and Ricotta Pie

Beets are native to the Mediterranean, but for a very long time people ate only their leaves, while the root was used in medicine to treat a variety of ailments. It was only in 19th century France that the beet’s culinary potential was discovered, while at the same time the Germans proved that it could produce sugar , making it an easy local alternative to the tropical sugar cane.

Beets are in season from June through October , but they are easy to find throughout the year because, like other root vegetables, they store well. Their flavor is deep, sweet, hearty and rich, making them ideal for cold-weather recipes like this one. Cooking the beets whole is the best way to retain most of their flavor and nutritive value. In particular, roasting intensifies the flavor, and makes the peels easy to remove. Just cut off any greens, (you can cook them and eat them separately), scrub the beets clean, place them on a large piece of aluminum foil, fold and close the foil, and bake in a preheated oven at 375 F for 25 minutes to 1 hour (depending on the size).

Print
Savory Beet Pie with Ricotta, Radicchio and Leeks

Ingredients
One puff pastry or brisee' pastry sheet, home-made or frozen
1/2 pound whole milk ricotta (it's naturally very low-fat, don't get the fat-free type, the texture is funny)
1 large beet, baked (you can also use the pre-cooked kind but they are less flavorful)
2 small leeks, cleaned and sliced very thin
1 head of red radicchio, sliced thin
1 tbsp balsamic vinegar
1 small or medium egg
salt and pepper to taste
2 tablespoons extra-virgin olive oil
Directions
Bake the beet till soft . In the meantime, heat 1 tablespoon olive oil, add the leeks and cook the leeks for about 5 minutes.
Set 1/2 of the leeks aside, and add the radicchio to the pan.
Cook most of the radicchio (save a little for decorating) with the remaining leeks for about 10 minutes, adding 1/4 cup of red wine if it's sticking to the bottom (or drizzle with little balsamic vinegar).
Process the cooked beet with 1/2 the cooked leeks, the ricotta, egg, cooked radicchio, salt and pepper to taste, and one tablespoon olive oil.
Pre-heat your oven to 360 F; grease a baking pan or line it with parchment; roll out the pastry, cut it in a circle about 1.5" wider than the pan and place it in the pan.
Fill the pastry with the mix of ricotta and vegetables, and add the remaining cooked leek on top. Fold the edges over, and bake for 20 to 30 minutes or until golden.
Before serving decorate the top with the remaining radicchio.
* For an even richer flavor you can add 2 tablespoons of grated parmigiano to there filling.
3.1
https://dinnerinvenice.com/2011/06/05/savory-beet-pie-with-ricotta-radicchio-and-leeks/

Filed Under: Appetizer, Dairy, Quick/Easy, Vegetarian Tagged With: appetizer, beet, cucina ebraica, dairy, Jewish Italian Cuisine1, kosher Italian, leek, pie, puff pastry, quick/easy, ricotta

Potato and Leek Soup

March 1, 2011 By dinnerinvenice Leave a Comment

Potato and Leek Soup

Ingredients

(serves 4)
2 medium leeks
2 celery sticks
3 medium potatoes
2 cups vegetable broth
1 1/2 tablespoon freshly minced parsley
4 or 5 tablespoons extra-virgin olive oil
salt and pepper to taste
(if making a dairy meal, you can add 2 tablespoons of freshly grated parmigiano cheese)

Directions

Clean the leeks, discarding the harder green parts (you can use them to make a vegetable stock, with carrots, celery and onions).

Wash the celery,, eliminating any fibrous parts.

Slice both the leeks and celery.

Peel and dice the potatoes. Heat 2 or 3 tablespoons of olive oil in a heavy or non-stick pot, and add the leeks.

Cook for 3 minutes, lowering the heat and adding a tablespoon of water if needed to prevent them from burning.

Add the celery and potatoes, season with salt, and cook for about 5 more minutes.

Add the hot vegetable stock and bring to a boil.

Simmer on low heat for about 30 minutes or until the potatoes are soft.

Process with a hand mixer till creamy. Before serving, add the parsley, sprinkle with pepper and drizzle with a little more olive oil.

In the context of a dairy meal, you can also add about 1/2 tablespoon per person of freshly grated parmigiano cheese.

https://dinnerinvenice.com/2011/03/01/potato-and-leek-soup/

Filed Under: Comfort food, First course, Quick/Easy, Soup, Vegetarian Tagged With: cucina ebraica, Jewish Italian Cuisine1, kosher Italian, leek, Non-Dairy, parve, potato, quick/easy, soup

Leek Frittata

Savory Beet Pie with Ricotta, Radicchio and Leeks

Potato and Leek Soup

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Leek Frittata

Savory Beet Pie with Ricotta, Radicchio and Leeks

Potato and Leek Soup

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