Medieval cuisine. The croutons of bread and leeks were Christmas but not only
From the sguardosulmedioevo.org site, I report a medieval Christmas recipe which can easily find space on the table even today.
To make toasted bread with leeks: Take the white of the leeks and cut it finely, boil it in wine, oil and salt until cooked; toast some bread and place on plates, pour over the hot sauce and serve. For 6 people 6 leeks, 1 glass of dry white wine, 6 slices of toasted homemade bread, salt and pepper, extra virgin olive oil. Cut the leeks into thin slices and cook them in a pan with oil; when they are wilted pour the wine and let it evaporate. Cover and cook over low heat for 30 minutes until the leeks are creamy, add salt and plenty of pepper. Spread the mixture on hot toast, add a drizzle of raw oil and serve .