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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Leek Sauce
Leek Sauce
(Salsa Ai Porri)
 
 
Ingredients:
 
For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick

For the Leek Sauce:
2 leeks, trimmed and thinly sliced
1 oz (25 grams) plain flour
18 fl oz (500 ml) chicken stock
1 oz (25 grams) butter
Juice of 1/2 lemon, strained
3 and 1/2 oz (100 ml) double cream
1 tablespoon chopped fresh parsley
Salt
White pepper
 
Directions:
 
Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.

Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.

Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.

When the fat has solidified on the surface, remove and throw it away.

Prepare the Leek Sauce:
Melt the butter in a saucepan.

Add the leeks and cook over a low heat, stirring occasionally, for about 5 minutes until softened but not browned.

Sprinkle in the flour and gradually stir in the boiling chicken stock.

Cook for another 10-12 minutes.

Remove the saucepan from the heat and push the leek mixture through a sieve into a clean saucepan.

Reheat the sauce gently.

Stir in the lemon juice, double cream and chopped parsley.

Season with salt and white pepper to taste. Serves 4.
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