TABELIAAUTHENTIC RECIPE
Porri Brasati al BurroButter-Braised Leeks
An elegant Piedmontese accompaniment of leeks slowly braised with butter and white wine. Extended cooking turns them amber and concentrates their sweetness and savor.
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Ingredients (2 servings)
- LeeksRemove green tops and cut into 4 cm lengths.3 pieces
- Butter40 g
- Dry white wine100 ml
- Parmigiano ReggianoGrate and scatter over at the end.20 g
- Salta little
Method
Prepare the leeks
- 1 Grate the Parmigiano in advance.
- 2 Remove the leek greens and cut into 4 cm lengths. Halve lengthwise and rinse the cut surfaces.
Brown the leeks
- 1 Melt the butter in a frying pan, arrange leeks cut-side down and brown over medium heat for 3–4 minutes.
Braise in white wine
- 1 Turn the leeks, add white wine and salt, cover and braise over low heat for 15–18 minutes.
Reduce and finish
- 1 Uncover and reduce the remaining liquid slightly over medium heat, then scatter with Parmigiano and serve.
About this dish
In Piedmont, leeks appear on rural tables from autumn through winter. The cold-season cooking around Turin often features gentle braises with butter and wine, and porri brasati belongs to this tradition of contorni.
In northwestern Italy, close to France, butter is used routinely alongside olive oil. Combining leek sweetness with white wine aroma, this dish accompanies braised or roasted red meat and adds a gentle sweetness to the table.
Leeks remain valued as winter vegetables in Piedmontese homes and trattorias. Unshowy but warming on a cold-season plate, they make a distinctly northern Italian side dish.
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