By Lizzie Moss
I’ve never understood when people say ,’would you prefer a salty or sweet snack?’ What do you mean, ‘what would I prefer?’ I would prefer both.
I want a packet of chips and chocolate. I want bread and cheese and also ice cream. I prefer both, always. So this dish is the perfect blend of salty and sweet. It works best when the leeks are enormous and cricket bat size. The type of size you could use to fend off an intruder.
The leeks at this market this week were enormous. Cricket bat size. You could keep them by the door for intruders. It was not ideal that I decided to caramelise them an hour and a half before leaving the house.
Caramelisation is not quick. In fact, if you’ve ever made caramelised onions or similar you’ll note every one on the internet tells you ‘low and slow’. ‘Low and slow’ is not a mode I’ve ever been familiar with and this was no different. If you have the time though, go ahead and make it that way.
Serves 4 to 6
Ingredients
- Two enormous leeks or 4–5 small ones
- 100g of butter
- 1/3 cup of raw sugar
- 1tbs of balsamic vinegar or glaze
- 250ml of cream of your choice
- 50g of parmigiano reggiano
- 500g of pasta
(I chose fusilloni)
Method
- Slice the white section of the leeks.
- In a large pot on low heat (mine was high but on the smallest gas ring), melt your butter.
- Add the leeks and cook down slightly for five minutes or so.
- Add the sugar to speed up the caramelisation.
- Even with the heat on relatively high, it’ll still take a good 30-35 minutes for the leeks to break down. It’s important not to leave them on the stove unattended, keep stirring.
- When the leeks are cooked and close to browning, add the balsamic.
- Cook for another five to 10 minutes.
- Meantime, put the pasta on.
- Once caramelised, add the oat cream and mix until combined.
- Then, add the grated cheese.
- When the pasta is still al dente, add it to the creamy, leek base and mix until combined.
- Add salt, pepper and more cheese to taste, until you get the balance of flavours right.
