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It may not be the easiest of dishes, but it will definitely please you friends. In our part of the world we stuff a few vegetables and leeks are of no exception!
- 300 grs Chuck Beef , double minced
- 300 grs Pork shanks , double minced
- 200 grs Rice , short grain
- 1 cup fresh Parsley , leaves chopped
- 1 teaspoon Sweet Smoked Paprika
- 1 large Yellow Onion , finely diced
- 50 ml Lemon juice
- 2 Fresh Tomatoes , grated
- 12 large Leeks
- 5 EVOO , (Extra Virgin Olive Oil)
- 30 grs Unsalted Butter
- 1 tablespoon dry Mint
- 1 tablespoon Dry Oregano
- 5 litres lukewarm Water
- 1 ½ teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
- In a bowl add the beef and pork minced meat, rice, onion, tomatoes, parsley, paprika, mint, oregano, salt and pepper and we mix well.
- In a large pot bring water to a boil on high heat.
- In the meantime, take the leeks and ‘as a surgeon would do’ take a knife lengthwise of the leeks, going so much deep as not to slice them. Wash them well and keep aside.
- Add the leeks in the boing water and cook for 5 minutes. Take out in a large bowl filled with cold water and ice so that the cooking stops. Strain and dry and keep aside.
- Start filling each leek leave with the minced meat mixture by placing a spoonful dose of the mixture to the green end of the leeks and then start folding to create a triangle.
- Any remaining leaves are placed in a large pot and then on top we arrange our stuffed leeks. We then add the oil, lemon and butter and we place a heavy plate on top of them. Add hot water to cover them and cook for one hour, covered with the lid of the pot, on medium heat.
