The combination is unusual but really worth a try… honestly, I promise 🙂 You don’t often see this pairing, perhaps because pepper season isn’t the same as leek season. Even so, there’s a window at the start and end of pepper season.
A dry Jurançon… ours comes from Domaine Tinou in Lasseube. It’s a small 3-hectare estate that’s been organic since 1964. You’ll find it at the Biozone organic fair in Mûr-de-Bretagne… You can also visit it among its vines in the Béarn, down in south-west France.
Cut the leeks into small pieces and put them to fry in a pan. If you like them crunchy, carry on cooking, checking regularly and turning now and then. If you like them nice and tender, add half a glass of water and cook covered for 30 minutes.
Then add the grilled peppers and 3 tbsp of balsamic vinegar and carry on cooking for 10 minutes, the last few uncovered so the water evaporates completely (if you haven’t grilled your peppers, add them at the same time as the leeks, but peel them so they’re more digestible). At the last moment, add the chopped parsley and the parmesan.
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