Leeks With Anchovy Butter

Like most Americans, I was afraid of anchovies, but in fact they're wonderful used in small increments adding depth and richness to a wide assortment of dishes. Serves 4.


6 thin leeks -- trimmed, halved lengthwise, and washed
4 tbsp butter -- softened
4 ea anchovy fillets -- drained and rinsed
1 tbsp minced parsley
1 tsp minced basil
1 tbsp finely chopped shallot
1 tsp lemon juice
salt and ground black pepper to taste


Heat oven to 450F. Bring a large pot of salted water to a boil.

In a small bowl, combine all ingredients except leeks and mix thoroughly -- mashing on anchovies to break them up.

Tie the leeks into two bunches using cooking twine, add the leeks to the boiling water, and cook until tender -- about 7 minutes. Immerse in ice water to stop the cooking and drain. Place leeks between towels and press out excess water. Place cut-side up in a large baking dish.

Spread the butter mixture over the cut sides of the leeks and bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog Seriously Good.

If you liked this recipe, you may also like these seafood & shellfish and wine recipe pairings:

Return to recipe homepage.