Broiled Leeks with Toasted Pine Nut Sauce

While in a tiny village outside Barcelona, dish developer and cookbook author Scott Mowbray participated in a traditional cal├žotada, in which spring onions were grilled and served with a zingy romesco sauce that was vinegary, nutty, peppery, and slightly chewy. Here, we simplify the romesco so the pine nut flavor can shine, with simply a little bit of vinegar to elevate the tastes. A splash of boiling water is stirred into the romesco prior to serving to thin it to a spreadable consistency. Garnish with a heavy dose of pine nuts for texture and a buttery finish. This recipe originates from The Global Pantry Cookbook, Mowbray’s cookbook written with Ann Taylor Pittman.

Frequently asked concerns
What is banyuls vinegar?
This long-aged French vinegar is made from the grenache-based sweet wine of the exact same name in a southeast area of France, near Spain. Banyuls vinegar is sold in some French or European specialty-food stores, Amazon, and other online sources, such as formaggiokitchen.com. Look for bottles with 4, 5, and even 6 years of barrel aging for the very best flavor. This vinegar will keep for months or longer.

Notes from the Food & Wine Test Kitchen

Broiled Leeks with Toasted Pine Nut Sauce
When trimming the root end of the leeks, attempt to remove as low as possible while still removing the roots. If you cut off too much of the root end, the leeks will not hold together and the layers may split up throughout blanching.

Ingredients
6 medium leeks, cut and halved lengthwise

1 cup toasted pine nuts, plus more for garnish

5 tablespoons extra-virgin olive oil, divided

1 teaspoon Banyuls vinegar or sherry vinegar, plus more to taste

1 large garlic clove, grated

3/4 teaspoon kosher salt, divided, plus more to taste

1/4 cup faucet water

1/4 teaspoon black pepper

1 tablespoon boiling water, plus more as required
. Instructions.
Bring a big pot of salted water to a boil over high heat. Fill a large bowl with ice and water; set aside. Add leeks to boiling water, and press down utilizing tongs to submerge. Return water to a boil over high; cover and minimize heat to medium-low. Simmer, covered, till leeks are simply tender when pierced with a paring knife however not breaking down, 3 to 4 minutes. Raise leeks out of pot utilizing tongs, and submerge in ice bath. Let stand up until cooled, about 10 minutes.

While leeks cool, pulse pine nuts, 2 tablespoons olive oil, vinegar, garlic, and 1/2 teaspoon salt in a food processor up until nuts are carefully chopped, about 8 pulses. Drizzle in 1/4 cup tap water, and pulse until mixture forms a loose chunky-peanut-butter consistency, about 5 pulses.
Pat leeks dry, and set up, cut side up, on baking sheet. Brush leeks with remaining 2 tablespoons oil. Broil leeks up until gently charred, 7 to 10 minutes.

Just before serving, blend 1 tablespoon boiling water into pine nut sauce to loosen up, including extra water as needed to reach wanted consistency. Spread about 1/2 cup sauce on a platter, and organize leeks over sauce; spoon staying sauce over leeks. Garnish with extra toasted pine nuts.

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