• 6 medium sized leeks
• 1/4 cup unsalted butter
• 1/3 cup water
• 1/4 teaspoon coarse sea salt
• 1/4 cup freshly grated Parmigiano-Reggiano

Slice off the root end of each leek. Cut each one in half lengthwise. Wash thoroughly. Put them in a long shallow casserole or sauté pan. Add butter, water and salt. Cover. Cook on medium low for 15-25 minutes, until tender, turning them from time to time. When tender, remove lid and turn up the heat, boiling away all the liquid. Add the cheese, mixing in lightly. Transfer to platter and serve.


Italy -- Vegetable