Lately, we’ve been having a lot of fun cooking with last season’s wild leek harvest. Here’s one more recipe using frozen wild leek bulbs.
This particular recipe is based on the classic Italian recipe, “Cipollini Agrodolce” or sweet and sour cipollini onions. It’s long been one of our favorite Italian condiments.
We thought that we should 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 to make it the perfect candidate for this type of preparation. Here’s what we came up with.
Add the balsamic vinegar, balsamic cream and salt. Continue to cook, stirring, until the liquid reduces and thickens slightly, about another 5 minutes.
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