You may also like
Ingredients
- 9 leeks, medium, trimmed, slit to 1 inch above the root end and cleaned
- 6 ounces hazelnuts
- 4 tablespoons butter
- 12 teaspoon salt (to taste)
- 12 cup dry vermouth
Method
- Preheat the oven to 350 degrees.
- While it heats, cut the leeks crosswise into 1/2 inch slices; set aside.
- Toast the hazelnuts: spread the nuts on a jelly roll pan and place them in the preheated oven for five to ten minutes; watch carefully to be sure they don't burn.
- when the nuts smell toasty and a cooled nut is crisp and crunchy, the nuts are properly toasted.
- Remove the papery skins by rubbing a few nuts at a time between your palms or in a rough dish towel.
- Chop the nuts into fine bits.
- In a large skillet, melt two T of the butter; add the nuts and saute for about 5 minutes, until the butter browns.
- do not overcook.
- With a slotted spoon, transfer the nuts to a samll bowl and set aside.
- Melt the remaining 2 T of butter in the skillet, add the leeks and salt, and saute for 10 minutes, until the leeks are limp and beginning to brown.
- (You may stop at this point and do the final step just before serving.
- ).
- Stir in the chopped nuts and vermouth and cook over medium heat until most of the liquid is evaporated, 3 to 4 minutes.
- Add more salt if needed and serv right away.