Leeks A La Grecque Recipe

How to make it

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• Trim the leeks, leaving about 1" of the tender green tops, then rinse them. If the leeks are small, leave them whole; if they are medium-sized cut them in half lengthwise.
• Gather the leeks together in a bundle and tie in 2 or 3 places with kitchen string to secure the bundle.
• Fill a large, wide pot half full with water and bring to a boil. Add 1 tbsp salt and the bundle of leeks and boil, uncovered for 5 minutes. Drain the leeks and let cool for a few minutes.
• When cool enough to handle, snip the strings and separate the leeks. Set aside.
• Fill a small saucepan three-fourths full with water and bring to a boil. Add the pearl onions and boil, uncovered for 3 minutes. Drain the onions and immerse them in cold water. Using a small, sharp knife, trim the root ends and cut a shallow X in the root ends. Using your fingers, slip off the skins, Set aside.
• In a large sauté pan or frying pan that will hold the leeks in a single layer, arrange the leeks in a row. In a small bowl, combine the 3/4 cup stock or water, the wine, olive oil, and tomato paste. Stir until well blended and then pour the stock mixture over the leeks. Tuck the bay leaves under the leeks and scatter the peppercorns over the top. Arrange the onions around and among the leeks so that they in the liquid. The liquid should reach just to the top of the leeks; add more stock if necessary.
• Place the pan over medium heat and bring to a simmer. Reduce the heat to low and allow the liquid to barely simmer, uncovered, until the leeks are tender when pierced with a knife and the liquid is reduced to a few spoonfuls, about 45 minutes. Remove from the heat and set aside to cool completely.
• To serve, arrange the leeks in a row in a serving dish. Arrange the onions and bay leaves over the leeks and spoon the reduced sauce, including the peppercorns, over the leeks and onion. Sprinkle with paprika and serve at room temperature.