Stuffed Leek Leaves
Pane-bistecca
I really like leeks, but you can’t always get them in Asia. I made stuffed leek leaves and then cooked them in a broth.
This dish is very easy to prepare and is good for large quantities. As the parcels are filled with meat, they can also be served as a main course, not just as a side dish or starter.
The filling can be made individually, I use a mixture of pork and spices, actually similar to meatballs. At the end, I add a strong broth so that they are cooked without drying out. Simply wonderful!
This dish is very easy to prepare and is good for large quantities. As the parcels are filled with meat, they can also be served as a main course, not just as a side dish or starter.
The filling can be made individually, I use a mixture of pork and spices, actually similar to meatballs. At the end, I add a strong broth so that they are cooked without drying out. Simply wonderful!
Ingredients
2 Leeks
500 ml strong Broth, gluten-free
100 ml White Wine
50 ml Cream
Toothpicks
500 g ground Pork
Salt and Pepper
Chili
Paprika
Italian Herbs
2 Garlic cloves, chopped
1 small Onion, chopped
Filling
Instructions
1
Step 1
Knead the mince well with the other ingredients.
2
Step 2
Cut the leek open on one side and wash the individual leaves well. Dry well.
3
Step 3
Lay out a leek leaf and press a handful of the meat filling onto the end of the leaf. Now fold the leaf up in a triangle like a samosa. (see pictures) Close with a toothpick.
4
Step 4
Place the leek parcels in a greased gratin dish and shape the remaining meat into small balls and place between them.
5
Step 5
I take double the amount of stock paste and dissolve it in 500 ml of hot water. Mix in the white wine and pour over the parcels. Pour over the cream.
6
Step 6
Sprinkle with a little chili and bake in the oven at 180 C degrees for 40 minutes.
7
Step 7
To avoid browned tips, you can turn the parcels halfway through baking.
Notes
Don’t forget to remove the toothpicks! More Leek Recipes!
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