Baked Leek Stuffed with Vanilla Leek
1 serving
20 minutes
Baked leek stuffed with vanilla leek is an exquisite recipe that reveals unexpected gastronomic combinations. In European cuisine, leek is often used as a tender and aromatic ingredient, but in this dish it becomes the star. Vanilla adds sweet, refined notes to the core, harmonizing with herbs and olive oil. Baking on a salt bed preserves the onion's juiciness, while a green sauce made of basil, lemon juice, and honey complements it with freshness and a light tanginess. The dish is both simple and sophisticated, making it perfect for serving as an appetizer or unique side dish. It surprises with its aroma and delicate texture, reminiscent of culinary traditions where simple ingredients are transformed into works of art.
1
Roll the leek on the table like a rolling pin, cut off the green part, and remove the top layer. Slice the onion lengthwise with a thin knife, remove the core, leaving a few upper layers of onion.
- Leek: 1 piece
2
Salt the core, pepper it, sprinkle with herbs and drizzle with olive oil. Extract seeds from the vanilla pod and coat the onion core with them. Cut it into thick rings. Return the core to the top layer of the onion and tie it tightly with cooking twine.
- Salt: to taste
- Ground black pepper: to taste
- Italian Herb Blend: to taste
- Olive oil: 100 ml
- Vanilla pod: 0.5 piece
3
Mix coarse sea salt with a small amount of water, create a salt pillow in a baking dish, place onions on it, and send it to an oven preheated to 240 degrees for 10 minutes.
- Sea salt: 500 g
4
Basil, vinegar, lemon juice, honey and 50 grams of water, blend and strain through a sieve. Mix basil water with olive oil in a 1:1 ratio.
- Basil: 25 g
- Red wine vinegar: 1 teaspoon
- Honey: 1 teaspoon
- Lemon juice: 10 ml
- Olive oil: 100 ml
5
Cut the prepared leek from the string, open it, drizzle with green sauce, and serve.