indian leek

this week we are hosted by Heather of diary of a fanatic foodie
for hosting Heather!!

for more information on this event please read hereand here

we thank kalyn for this inizative and Haalo who is now the new
Weekend Herb Blogging Goddess-in-Chief !!

1 kg of leek
1 apple
1 handfull of raisins
1 laurel leaf
2 dl white wine
1/2 tbsp of curry
extra vergine olive oil
sal and pepper

wash and cut the leek in pieces of ca 4cm, peel and cut the apple in slices
put all ingredients in a baking tray, cover with the oil and the wine, the liquid should cover at least half of the leek. season with salt and pepper.
put the oven at 180° (356 °F), in the meanwhile put the baking tray on the stove and heat up, when the wine boils put the tray in the oven.
bake for 15min.
then, put the leek in glass jars and strain the sauce in a mixer.
put the stained sauce in a pot and heat up, let it cook for other 2 minutes or so, it should just get more dense.
the pour in the jars to cober the leek. don't let the sauce touch the lid.
if you don't serve immediately, boil in a jar full of water
(the water must cover the jars with a couple of cm)
for 20min to sterlizise. let cool in the water.

1 kg di porri
1 mela
1 manciata di uvetta
1 foglia di alloro
2 dl vino bianco
1/2 cucchiaio di curry
olio evo
sale e pepe

Mondare i porri, tagliarli a pezzi di 4 cm, sbucciare ed affettare la mela, mettere tutti gli ingredienti in una padella che possa andare in forno, olio, sale e pepe, il vino bianco che arrivi almeno a metà dei porri.
Accendere il forno a 180°, mettere sul fuoco, quando prende il vino prende bollore, mettere la padella in forno per 15 minuti. Togliere dal forno invasare i porri, prendere la salsa e passarla al mixer o passaverdura,
rimetterla sul fuoco far bollire due minuti, deve diventare di media densità, versarla nei barattoli.
La salsa non deve toccare il coperchio, chiudere e mettere a sterilizzare per 20 minuti oppure servirli subito.
Step by step qui