Wild Leeks in Balsamic Vinegar

Wild Leeks Agrodolce

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.

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.


Wild Leeks Agrodolce


Curly Divider


Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.

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