Broiled Leeks with Parmigiano-Reggiano – Easy Italian Recipe

Last Updated on 2 months by Neha Deshmukh

Broiled Leeks With Parmigiano-Reggiano – Easy Italian Recipe

Hey everyone! I’m so excited to share this incredibly simple, yet utterly delicious recipe with you. It’s one I stumbled upon a few years ago while craving something comforting and flavorful, and it’s become a regular in my kitchen ever since. Seriously, if you’re looking for an easy Italian side dish that feels a little bit fancy, this is it. It’s perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This recipe is all about letting simple, high-quality ingredients shine. It’s unbelievably easy to make – honestly, it’s more about gentle cooking than precise technique. The leeks become wonderfully tender and sweet, and the melted Parmigiano-Reggiano adds a salty, nutty, and completely irresistible finish. Plus, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make these gorgeous broiled leeks:

• 2 large leeks (white and light green portion)
• 2 Tbsp butter
• ½ cup Parmigiano Reggiano (grated)
• 1 sprig thyme
• Chicken or vegetable stock as needed
• Pinch of salt

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Parmigiano-Reggiano: Please, please, please use the real deal here. It’s worth the splurge! The flavor is so much more complex and nuanced than pre-grated parmesan. Look for a wedge and grate it yourself – you’ll taste the difference.
• Leeks: You really want to focus on the white and light green parts of the leeks. These are the most tender and flavorful. Don’t worry too much about getting them perfectly clean; a little bit of dirt is fine, it’ll wash out during cooking.
• Stock: I usually use chicken stock for a richer flavor, but vegetable stock works beautifully too, especially if you’re looking for a lighter option. You can even use water in a pinch, but the stock really adds depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your broiler. Then, grab a broiler-proof skillet (cast iron is ideal!) and place it over medium-low heat.
2. Now, let’s prep those leeks. Trim off the root end and the dark green leafy parts. Cut them in half lengthwise, then quarter them.
3. Melt the butter in the skillet. Add the leek quarters, the sprig of thyme, and enough stock to nearly cover the leeks. Add a tiny pinch of salt – we’ll adjust seasoning later.
4. Bring it to a simmer and let it cook briskly for about 15-20 minutes. You want the liquid to evaporate, leaving behind just the butter and beautifully softened leeks. The key here is to avoid browning the butter. We want it golden, not burnt!
5. Finally, the best part! Sprinkle the grated Parmigiano-Reggiano generously over the leeks. Pop the skillet under the broiler for just a minute or two, until the cheese is melted, bubbly, and golden brown. Keep a close eye on it – it can burn quickly!

Expert Tips

• Don’t overcrowd the skillet. If your skillet is small, cook the leeks in batches.
• If you don’t have a broiler-proof skillet, you can transfer the leeks to a baking dish before broiling.
• Taste and adjust the seasoning before broiling. You might want to add a little more salt or a grind of black pepper.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the butter for olive oil and the Parmigiano-Reggiano for nutritional yeast. It won’t be exactly the same, but it’s a delicious vegan alternative.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: For a little kick, add a pinch of red pepper flakes to the skillet along with the leeks.
• Regional Italian Variations: My Nonna used to add a squeeze of lemon juice at the very end for a bright, fresh flavor.

Serving Suggestions

These broiled leeks are fantastic as a side dish with roasted chicken, grilled fish, or a simple pasta dish. They also make a lovely addition to a brunch spread. I love serving them with a crusty piece of bread to soak up all the delicious buttery, cheesy goodness.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or under the broiler. They won’t be quite as crispy, but still delicious.

FAQs

Let’s answer some common questions:

• What type of leeks are best for this recipe? Definitely go for large leeks, and focus on using the white and light green parts.
• Can I make this ahead of time? You can prep the leeks (wash and quarter them) ahead of time and store them in the fridge. But I recommend cooking them just before serving for the best texture and flavor.
• What can I substitute for Parmigiano-Reggiano? Pecorino Romano is a good substitute, but it has a sharper flavor.
• How do I know when the leeks are perfectly cooked? They should be very tender and easily pierced with a fork.
• Can I use a different herb instead of thyme? Rosemary or oregano would also be lovely!

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below.