LeeksUse only the white and light green parts, cut into fine julienne~2est.
CornstarchUsed to coat the julienned leeks for crispiness; flour can be substituted1 tsp
Frying oilHeat to about 270–290°F for frying leeks~2-3 cupsest.
Salt~to tasteest.
Butter2 oz
Olive oil1 tbsp
Fresh thyme2 tsp
Chopped garlic1 tbsp
Flour
2 oz
White wine2 cups
Aged balsamic vinegar2 tbsp
Brown sugarAdd if using regular young balsamic vinegar to balance acidity1 tbsp
Sherry (Bristol Cream)2 tbsp
Port wine2 tbsp
Chicken stock12 oz
Beef stock12 oz
Heavy whipping cream~1 cupest.
Gruyère cheese~1.5-2 cupsest.
Parmesan cheese~1 cupest.
Pasta (e.g. casarecce)Any pasta shape works1 lb
Black pepper~to tasteest.
Fresh parsleyChopped, for garnish~¼ cupsest.
Steps
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1
Cut the onions in half and slice along the grain into medium-thick pieces—not too thin, not too thick.
2
Put the onions in a pot with a little salt to draw out moisture, and slowly cook until caramelized. For faster results, use a shallow frying pan instead of a deep pot, since moisture evaporates quicker.
3
Prepare the leeks: trim off the root end, use only the white and light green parts, and cut into very fine julienne. Save the dark green parts for stock.
4
Toss the julienned leeks with a small amount of cornstarch, shaking them between two bowls until the cornstarch is fully coated and no longer visible.
5
Heat oil to about 270–290°F, fry the coated leeks while gently stirring, and remove once they turn light golden brown.
6
Immediately place the fried leeks on paper towels and salt them while hot and porous so they absorb the salt, then let them rest until crispy.
7
Once the onions are deeply caramelized, add the shallots and cook together briefly, since shallots need much less time than onions.
8
Stir in the fresh thyme, chopped garlic, and a little salt.
9
Stir in the flour to form a thick paste, then add the white wine, mixing well and bringing to a boil to reduce.
10
Add the aged balsamic vinegar (or regular vinegar plus brown sugar), sherry, and port wine to build layers of flavor.
11
Pour in the chicken stock and beef stock, mix well, and simmer for about 20 minutes until the onions are soft and the sauce reaches a soup-like consistency.
12
Stir in the Gruyère and Parmesan cheeses until melted, then add heavy whipping cream to adjust the consistency and finish the sauce.
13
Par-cook the pasta about 80% of the way, then finish it in boiling water at the last minute and toss with the sauce; if there's too much sauce, reserve some for another use.
14
Plate the pasta, sprinkle with Parmesan cheese and black pepper, then top with the crispy fried leeks and chopped fresh parsley to finish.
PrimedTableBETA
