1 Tbsp. olive oil
1 Tbsp. butter
3 large leeks
freshly ground black pepper
1/2 ? 1 cups chicken or vegetable stock
1 cup Parmigiano-Reggiano cheese, grated
1/2 cup breadcrumbs (or stale bread)
3 ? 4 Tbsp. fresh parsley, chopped
Wash the leeks well, being sure to be rid of any sand that gets trapped in between the leaves. Slice in half lengthwise and cut into 3? logs.
Pre-heat a large saut? pan over medium high heat. Add the olive oil and butter and blend well. When the butter has stopped sizzling, add the leeks, cut side down to the pan. Brown well and then turn them over. Season with salt and pepper.
Add the chicken stock to the pan, so
that it comes half way up the side of the leeks. Bring the stock to a simmer and then reduce the heat to very low. Cover with a tight-fitting lid and simmer for 10 minutes or until the leeks are tender to a knife point.
When the leeks are tender, pre-heat the broiler and increase the heat and reduce the chicken stock until it only just covers the bottom of the pan.
Sprinkle the parmesan cheese and breadcrumbs all over the top of the leeks and place the pan under the broiler. Alternately, if you want to take the leeks directly to the table, transfer the leeks to an oven-safe casserole dish and then top them with the cheese and breadcrumbs. Broil until the cheese melts and starts to turn brown.
Garnish with chards of Parmigiano-Reggiano cheese and fresh chopped parsley.