| Type | Per person |
|---|---|
| Energy | 150 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 16 gr |
| of which sugars | 14 gr |
| Fibres | 6 gr |
| Protein | 5 gr |
| Salt | 0.03 gr |
Sicilian leeks
Main course
2 persons
20 - 30 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 1 tablespoon sultanas |
| 1 teaspoon sugar |
| 2 tablespoons vinegar |
| 1 orange |
| 500 grams leeks |
| ½ red pepper |
| 1 tablespoon pine nuts |
Preparation
1. Wash the sultanas.
2. Cut the piece of pepper into narrow strips.
3. Bring the vinegar with 1 tablespoon of water, the pepper strips and the sultanas to the boil. Dissolve the sugar in this.
4. Scrub the orange thoroughly and grate about 3 teaspoons of zest. Squeeze the orange.
5. Stir the grated orange peel and juice into the vinegar mixture.
6. Clean the leeks.
7. Cut the leeks into 5 cm pieces. Halve the leek pieces if they are thick.
8. Cook the leeks in little water for about 8 minutes until tender.
9. Drain the vegetables well and spoon into a bowl.
10. Pour over the dressing and leave to marinate in a cool place for 1 hour.
Toast the pine nuts in a dry frying pan until golden brown and sprinkle over the leeks.
Menu suggestion: Delicious with a veal cutlet and potatoes.
Source: Nutrition Centre.
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