Ingredients:
3 large leeks, white and light green parts only
4 roma tomatoes, chopped ( or equivalent amount canned tomatoes, drained)
2 ounces pine nuts ( aka pignoli)
2 tablespoons olive oil
salt
freshly cracked black pepper
fresh marjoram (NOT dried) or fresh chervil ( NOT dried)
Directions:
Prepare the leeks by slitting them lengthwise and washing carefully to remove any grit. Cut the leeks into 1/2 inch slices.
Heat 1 tablespoon of olive oil in a deep frying pan or skillet on medium heat and add the pine nuts.
Fry the nuts until the kernels are golden brown. Make sure they don’t burn! Immediately remove the pine nuts from the oil with a slotted spoon and set aside on paper towel to drain.
Reheat the remaining 1 tablespoon of olive oil to high heat, and add the leeks. Fry for a few minutes or until they start to brown in places. Then add the tomatoes. Bring back to the boil. Reduce heat, cover and simmer for 10 minutes.
Season with salt and pepper. Garnish with minced fresh marjoram and the toasted pine nuts.
Servings: 4
Time preparation: 0 min.
Time total: 30 min.