Did you know?
-Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sauteed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
-The different ways of preparing the vegetable are:
1. Boiled, which turns it soft and mild in taste. (Care should be taken to chop the vegetable, or else the intact fibers that run the length of the vegetable will tangle into a ball while chewing.)
2. Fried, which leaves it crunchier and preserves the taste.
3. Raw, which can be used in salads, doing especially well when they are the prime ingredient.
Potato and Leek Frittata
1 tablespoon butter
2 leeks, white and light-green parts thinly sliced
2 cups shredded potato
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan-Reggiano cheese
salt and ground black pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
2. Heat butter in a skillet over medium heat; cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish.
3. Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. 4. Pour egg mixture over leek mixture.
5. Bake in the preheated oven until eggs are set, 20 to 25 minutes.