Spaghetti with caramelized leeks, olives and capers
(0)
30 min
Quick
Sezamo
O rețetă italiană elegantă și plină de savoare: spaghete al dente învăluite într-un sos bogat din praz dulce caramelizat încet, măsline negre aromate, capere sărate, usturoi și un strop de lămâie pentru prospețime. Simplu, rapid și incredibil de gustos!
Preparation method
Clean the leeks thoroughly to remove any dirt and slice them into thin rounds (use the white and light green parts). Thinly slice the garlic, halve the black olives, and drain the capers well.
In a large pan, heat the extra virgin olive oil over medium-low heat. Add the sliced leeks and a pinch of sea salt. Cook the leeks slowly for 12-15 minutes, stirring frequently, until they become soft, translucent, and nicely caramelized around the edges.
Add the sliced garlic and chili flakes to the pan. Sauté for another 1-2 minutes until the aromas are intensely released, being careful not to burn the garlic. Add the halved olives and capers, leaving them over low heat for another 2 minutes for the flavours to blend.
Chef's tip
The secret to this recipe is cooking the leeks slowly: do not rush to turn up the heat, as their natural sweetness develops through gentle caramelization in olive oil.
If you want an extra crunchy texture, you can finish by adding a tablespoon of breadcrumbs toasted in olive oil with garlic (pangrattato).
15 min
Under an hour
