4 large or 6 medium leeks, well washed and cut in half lengthwise
45 g butter
salt
3 tb grated parmesan
Put all except parmesan in a wide pan and cover with water. Cook covered on medium-low heat for about 20 minutes until tender.
Remove lid, turn heat to high and boil away the juices. The leeks will brown and almost burn - excellent. Toss the parmensan in, and serve.
This recipe is alchemy. You hardly know you are eating leek.
Source: Marcella Hazan 'The Essentials of Classic Italian Cooking'
