Leek Milanesa With Wild Garlic Mole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Trim the leeks, removing the tough outer leaves and the root end. Cut the leeks into 2-inch (5 cm) pieces.
• STEP 3.In a shallow dish, whisk together the flour, salt, and pepper. In another shallow dish, beat the eggs. Place the breadcrumbs in a third shallow dish.
• STEP 4.Dip each piece of leek into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, pressing gently to adhere. Place the breaded leeks on a baking sheet.
• STEP 5.Bake the leeks for 15-20 minutes, or until golden brown and crispy.
• STEP 6.Meanwhile, prepare the wild garlic mole. In a blender or food processor, combine the wild garlic leaves, almonds, garlic cloves, olive oil, lemon juice, salt, and pepper. Blend until smooth.
• STEP 7.Heat the mole sauce in a saucepan over medium heat until warmed through.
• STEP 8.Serve the crispy leeks with the wild garlic mole sauce on the side. Enjoy!

Cooking Tips

• Make sure to thoroughly wash the leeks to remove any dirt or sand.
• You can use regular garlic if wild garlic is not available.
• Feel free to adjust the amount of garlic and spices in the mole sauce to suit your taste.

Storage and Serving

• Leftover leek milanesa can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leeks in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• The wild garlic mole sauce can be stored in the refrigerator for up to 1 week. Reheat gently on the stovetop before serving.