Servings: 4 to 6 as an appetizer
Chef Denton draws on the Spanish custom of charring leeks, then tucking them into newspaper to steam, followed by a dip into a classic Romesco sauce. To avoid any grittiness in the leeks, clean them well by soaking them in multiple water baths and rinsing them in running water. See more tips on cooking with leeks.
Recipe adapted from Moveable Feast with Fine Cooking.
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