We ate it as a vegetarian main dish with a crusty sourdough baguette. It would also be a fabulous side dish. This recipe was adapted from Food and Wine, contributed by Laura Rege. I used sweet cipollini onions from my CSA box in addition to the leeks.
After adding an additional sautéed CSA cipollini onion, I also made a mini-gratin with my leftover filling. 🙂 Great.
- 5 T extra-virgin olive oil, divided
- 2 small leeks, white and tender green parts thinly sliced into rounds
- 2 cipollini onions, halved and cut into slices (plus 1 additional onion if making a mini-gratin)
- 1/4 cup dry…
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