Fett'unta and leeks ft Superstraccia
Just a few good ingredients, and the sum is more than its parts. Generosity is key here.
If you were looking for a way to level up your leeks this season, then we've got just the recipe for you.
For this dish we've partnered up with Julienne Bruno, using their rich and creamy, naturally plant based superstraccia. Roasted leeks give a beautiful smokiness to elevate this humble veg.
For the perfect pairing drizzle generously with our Italian "Extra Rare" olive oil.
Here's the method:
Serves 2
- Cut leeks to similar lengths, toss with olive oil and salt, then roast at 200°C for 15-20 minutes until charred. For extra smokiness, a blowtorch is your friend.
- In a hot pan, crisp up the sourdough in the Citizens Of Soil Extra Virgin Olive Oil until golden. Let it cool upright so it stays perfectly crisp, then rub generously with garlic.
- Pile on Superstraccia, the charred leeks, and finish with a drizzle of olive oil.
- Serve immediately and enjoy!
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