Braised Leeks and StracciatellaBy Chatelaine
Hailing from Puglia, in the south of Italy, stracciatella is what makes up the creamy insides of a ball of burrata cheese. It also happens to be my favourite cheese, and it makes a perfect side when paired with seasonal ingredients.—Jess Maiorano
- 4 leeks , halved, rinsed and trimmed
- 1 tbsp kosher salt
- 2 L Charred Onion Stock , see recipe below, or vegetable stock
- 8 sprigs of parsley
- 8 thyme sprigs
- 4 bay leaves
- 2 cups stracciatella cheese
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp jarred peperoncini (pickled Italian peppers) , in oil
- 2 tbsp chopped parsley
- 2 tbsp pine nuts
- 2 tbsp chopped chives
- Pinch finishing salt , such as Maldon
- Preheat oven to 375F.
- Cut each leek half into 3 sections widthwise and transfer to a large ovenproof ceramic dish.
- Add kosher salt to stock; pour over leeks, ensuring all leeks are submerged. Add parsley and thyme sprigs and bay leaves, nestling into stock. Cover and transfer to oven to braise for 45 to 50 min, until leeks are tender. Set aside to cool.
- Place stracciatella on a platter. Remove leeks from stock, cut lengthwise and place overtop cheese. Top with olive oil, honey, peperoncini, chopped parsley, pine nuts, chives and finishing salt.
Charred Onion Stock recipe
Complete this dish with our Charred Onion Stock recipe here.
Whole leeks can retain grit. To remove it, slice leeks in half and then rinse thoroughly under the tap or soak halves in cold water.
If you can’t find peperoncini in oil, you can swap for red pepper flakes.