Leek angel hair
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- Cut off the green part of the leek to use now. Keep the white part for another recipe.
- Halve the green leaves horizontally with a very sharp knife so that the leaves are half as thick.
- Cut them into fine ribbons approx. 20 cm in length.
- Blanch the ribbons and dry between two tea towels until completely dry.
- Deep-fry small bunches at a time at 170 °C.
- Sprinkle with salt and serve immediately.
- As an amuse-bouche or vegetable garnish.