RECIPE
Buttered Leeks with Barbaros Nduja
Ingredients:
- For the Stuffed Leeks:
- 2 large leeks, washed
- 50g Barbaros Nduja
- 100g softened butter
- Lemon zest (optional)
- For the Crispy Leeks:
- Removed leek cores
- 1 tbsp Barbaros Beef Tallow
- For the Pangrattato:
- ½ cup breadcrumbs
- 4–5 parsley leaves, chopped
- Zest of ½ lemon
- 1 tbsp Barbaros Beef Tallow
Ingredients:
RECIPE STEPS:
Step 1
Preheat the oven to 160°C.
Step 2
Chop the washed leeks into chunky batons and slice them lengthwise. Arrange them snugly in a roasting tray lined with baking paper. Remove the inner core of each leek to create a small pocket.
Step 3
Mix the Barbaros Nduja with the softened butter (add lemon zest if desired) until well combined. Transfer to a piping bag or ziplock bag.
Step 4
Pipe the nduja butter into the cavity of each leek. Drizzle with olive oil and season with flaky sea salt.
Step 5
Wrap the tray tightly with foil and bake for 20 minutes.
Step 6
While the leeks are baking, finely slice the removed leek cores and cook them in a small pan with 1 tbsp Barbaros Beef Tallow until sizzling and crispy. Drain on paper towel and set aside.
Step 7
In the same pan, heat 1 tbsp Barbaros Beef Tallow, then add the breadcrumbs, chopped parsley and lemon zest. Cook, stirring, until golden and crunchy. Season with flaky sea salt.
Step 8
Remove the leeks from the oven and transfer to a serving plate.
Step 9
Top with the crispy leeks and pangrattato, then serve.
