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Stuffed Leeks with Sausage & Mushrooms

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Stuffed Leeks with Sausage & Mushrooms
    Posted: 23 December 2012 at 10:16
Big smile Buonasera, Good Evening,
 
 
With the holidays, and all those uncountable sweets, for those who require a weight or inch reduction, leeks are the perfect weight reducing vegetable.
 
 
100 Grams of leeks raw are 37 calories and sautéed 25 calories with 0.1 grams of fat, and 4.9 percent carbs. Vitamin containing, A, B1, B2, Niacin and Vitamin C, this bulb is a very important element in the Mediterranean diet. It is a typical late autumn winter vegetable here with Egyptian, Roman and Greek heritage. It is predominately grown in Navarra and the Basque Country, Logroño, La Rioja and Valencia. It is also a neighboring vegetable of Provençe, France and thus, plentiful in consuming and production.
 
Here is a  recipe in which to employ, with worldwide ingredients ...
 
WILD MUSHROOM STUFFED LEEKS WITH SAUSAGE  
 
2 large fat leeks
3 large sausages ( Italian or Spanish style sweet )
300 grams of wild mushrooms or domestic white variety
3 cloves garlic minced
minced parsley fresh to taste
Evoo, salt and black pepper to taste ground
a drizzle of sherry or white wine or white cider vinegar or balsamic white
 
1) wash the leeks and slice off the dark green parts and the hairy bulbs
2) boil salted water and place the white leeks in the large stock pot
3) simmer until almost tender yet still crisp
4) reserve the leek simmered water
5) in a skillet, sauté in Evoo; the garlic, parsley and let the leeks cool to room temperature
6) preheat oven to 170 degrees centig. and place the leeks in an earthenware
7) sauté the washed thoroughly mushrooms and sauté until just crisp tender
8) let cool and mince the mushrooms along with the Picada, which is the garlic and the parsley
9) carefully slice down centre of leeks and fill with stuffing ( if a bit too moist after straining all Evoo), grate and bit of day old bread in the Picada and combine well and stuff leeks
10) now sauté the sausage and add the crumbled sausage without casing to the Picada and combine well again
11) bake in oven for 20 mins. to a 1/2 hour depending on your oven; checking and drizzle with Evoo and salt with freshly ground pepper and sprinkle with minced parsley.
 
This is quite tasty and makes a tasty side with your roast and it is Kiss, keeping it simply simple.
 
Happy Holidays,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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