Grilled Leeks Stuffed with Black Olive Paste

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Grilled Leeks Stuffed with Black Olive Paste

 

Recipe By :Karen Hubert Allison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup pitted black olives

2 cloves garlic -- crushed

1/4 cup fine dry bread crumbs

1 tablespoon chopped fresh thyme -- or 1 teaspoon dried

4 large leeks -- (4 to 6, medium to large)

Olive oil

 

Serves 4 to 6. You can find black olive paste in Italian or specialty food

stores. Or you can make your own by pureeing pitted black olives. I prefer

kalamata, but any imported black olive will do, as Iong as it is neither canned

nor oil cured.

 

In a food processor, puree the black olives with the garlic. Remove to a small

bowl and add the bread crumbs and thyme.

 

Trim off the dark green leaves and the root ends of the leeks. Open the leeks by

slicing them lengthwise so that the core layer, or heart, is visible, but do not

slice them completely through. Rinse under cold running water to remove all sand

and dirt: drain well. Place in a steamer basket. Cover and steam over boiling

water just long enough for them to turn color and become pliable.

 

Remove the core or heart of the leeks and reserve for another purpose. Stuff

each leek with some of the black olive mixture. Close the leeks and tie with

kitchen string. Generously oil a flameproof shallow pan Arrange the leeks in the

pan and turn to coat with oil. Slide the pan under the kitchen broiler and grill

the leeks, turning them frequently but carefully with tongs, until tightly

browned on all sides.

 

 

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 77 Calories; 2g Fat (22.5% calories from

fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 166mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0