Leeks in Butter

• Trim and wash the leeks.
• Cut into 5cm lenghts.
• Melt the butter in a medium size Panela de Pedra.
• Arrange the leeks in one layer, season with salt.
• Cook for 5 minutes over a low heat, shaking the pot to coat the leek pieces evenly with butter.
• When the leeks are begining to soften, add finely chopped garlic, cloves and a little flour to slightly thicken the sauce.
• Continue cooking for a few minutes on a low heat.
• When the leeks starts to get brown on one side turn them, so they colour uniformly.
• Shake the pot. Pour the red wine almost to cover the leeks.
• Bring the wine to boil, then lower the heat until it is barely simmmering.
• Cover the pot.
• Simmer for 45 minutes to an hour until the leeks are very tender but still hold their shape.
• By this time the thickened wine will have reduced to form a substancial sauce from which the taste of flour has disappeared.
• Garnish with finely chopped fresh Parsey.