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Sausage Stuffed Leeks with Leek Top Basil Sauce
I fell in love with leeks in Italy. They’re bigger, sweeter, and honestly just stunning!!!! The kind of ingredient that makes you want to build a whole dish around it. This recipe is my way of using the entire leek, something I picked up from cooking abroad and from being a little scrappy in the kitchen. The whites get softened, stuffed, and baked until tender, while the darker tops are transformed into this bright, silky basil sauce. The filling is cozy and classic with sausage, Parmigiano Reggiano, and a simple soffritto, but the overall dish still feels light, fresh, and a little elevated. It’s the kind of meal that looks impressive, tastes even better, and makes you feel like you’re cooking with intention. A little Italian inspiration, a little zero-waste mindset, and a whole lot of comfort 🤍 (Porri Ripieni di Salsiccia con Salsa Verde di Foglie di Porro e Basilico)
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