Wild Leeks in Balsamic Vinegar
This recipe is based on the classic Italian recipe, "Cippolini Agrodolce" or sweet and sour cippolini onions. It's long been one of our favorite Italian condiments.
Ed Baker, Earthy Delights company president, suggested that we try creating our own version using one of our wild springtime specialties, wild leek (or ramp) bulbs. The tangy flavor of this wild member of the onion family seemed the perfect candidate for this type of preparation.
Here's what we came up with.
Heat the olive oil in a large skillet over medium-high heat. Add the wild leek bulbs, bay leaves and pepper and cook, stirring frequently, until the wild leek bulbs are browned, about 10 - 15 minutes.
Add the balsamic vinegar, balsamic cream and salt. Continue to cook, stirring, until the liquid reduces and thickens slightly, about another 5 minutes.
Remove from the heat and allow to cool. Serve either warm or cold, as an antipasto, with cheese or with roasted meats and poultry.
May be stored in a tightly sealed container in the refrigerator for several weeks.