What are the different ways to bake pores?
Leeks are versatile aromatic vegetables with a fine onion taste that can be concentrated or caramelized by baking. As a simple side dish it is possible to bake pores in the oven with olive oil, salt and pepper. The poles can also be placed at the bottom of the baking pan to taste drops, which can then be turned into sauce. Several recipes to bake leek with cheese or cream, allowing the sauce to reduce and taste the pores over time and produce a strong sauce around the green stems. Many recipes to bake leeks inside salmon or other meat, create it in a baked leaf cake or use it as a filling for frittto, which is completed in the oven. The olive oil is then sinking over the leek, along with salt, pepper and any other required spices. Sometimes you can place a whole clove of garlic in the pan Create a more complex taste. This results in soft leeks that have a little color on the outside and come out of the oven with a thick olive oil with onion.
Another method used to take care of the pore is to place them, along with some other vegetables, in the bottom of the roasted pan under a larger piece of meat or fish. The leeks will act as a bed for the main roast and at the same time slowly gives the taste of the surrounding vegetables and fat drops that come out of the meat. When cooking, the leeks will be almost in a pan, sometimes caramelizing if they remain in the oven long enough.
The more important way to bake leeks includes first cooking pores in the water to cook them a little, and then inserting the pore into a baking pan. Baking pelvis is partially filled with heavy cream or a mixture of strong cream and various cheeses, such as grated parmesan, goat cheese or bleu cheese. After baking in the oven for a certain time, the cream is reduced, the cheese melts and the taste of the pore will spread after a strong sauce.
like stuffing, leeks can be baked inside meat such as salmon or beef to provide a light onion taste and some texture, although the leeks usually before mixingM with other pads. The leeks can also be used as the main ingredient in the Italian Frittat, where their taste develops in the oven when frittata completes cooking. The pores can be mixed with cream, cheese, bacon and butter and then cooked in the cake bark to form a baked leek.