INGREDIENTS:225 g Leeks; washed
- and finely sliced
4 tb Olive oil
5 tb Vegetable stock
10 Black olives
stoned and sliced
1 md Bunch of parsley
finely chopped
Salt and pepper
DIRECTIONS:
Strong flavours here - leeks saut�ed with olives and parsley - that
are reminiscent of French regional cookery. Lovely with a rice dish,
or with the cr�pes alla parmigiana parizzi
Saut� the sliced leeks gently in the olive oil, stirring, until they
begin to soften, about 6-8 minutes. Stir in the stock and bring to
the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and
the chopped parsley, and cook, stirring occasionally, for a further
3-4 minutes. Season to taste with salt and pepper and it is ready to
serve.
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