Fried leeks with feta cheese
Cut off the 15 centimeter long white leek stalk and retain the root. Remove the three outer leaves (see tip). Wash the leek and the root thoroughly. Slice the leek lengthwise in half (the root keeps the leaves together).
Pour a good dash of olive oil into a pan. Place the leeks in the pan, cut side down, and fry them until golden brown. Carefully turn the leeks and cover to a depth of 1 centimeter with water. Season to taste with salt and pepper. Put the lid on the pan and leave the leeks to cook. Meanwhile, crumble the feta cheese and coarsely chop the leaf parsley and hazel nuts. Mix these ingredients together and stir in a dash of olive oil. Remove the leek from the pan, allow to drain and serve cut side up. Garnish with the feta cheese-nut mixture.
Tip - removal of the outer leaves
The outer leaves, especially of the winter leek, are hard and tough, even after cooking. That is why it’s better to remove them. With young, spring leeks, simply removing the uglier leaves will suffice.
- 3 large leek stalks
- 200 grams feta cheese
- 50 grams roasted hazel nuts
- 50 g leaf parsley