Leek Hors D'Oeuvre
|Olive oil||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Freshly ground pepper||To Taste|
|Black olives||2 Cup (32 tbs), pitted and halved|
|Seedless raisins/Seedless currants||1⁄4 Cup (4 tbs), plumped in warm water and drained|
|Onions||3 Large, cut into thick slices|
|Minced parsley||4 Tablespoon|
Trim the leeks and remove all but 2 inches of the green tops.
Cut into 4-inch pieces.
Wash in several changes of water to remove all sand.
Heat half of the olive oil in a large, deep frying pan.
Add the leeks and cook, stirring with a fork, for 3 minutes.
Add the water and the wine and season with salt and pepper, remembering that the olives may be salty.
Cover and simmer over low heat for about 10 minutes or until the leeks are tender but still firm.
Add the olives and the raisins and simmer for 5 more minutes.
Drain the leeks and reserve the cooking liquid.
Transfer leeks, olives and raisins to a serving dish.
Heat the remaining oil in the frying pan.
Cook the onion rings in it until they are soft and golden.
Stir carefully with a fork in order not to break the slices.
With a slotted spoon, put the onions on top of the leeks.
Drizzle a little of the reserved cooking liquid over the vegetables and sprinkle with the parsley.
Cover and chill before serving.