Marinated Leek with Chili and Currants

Clean the leek, use only the white and light green and cut into 5 cm long pieces. Bring salted water to the boil and blanch the leeks in it for 3 minutes. Rinse briefly and drain well. Roast the pine nuts in a frying pan without fat. Mix white wine vinegar with salt, water, sugar and currants and make for 10 min.

Clean the chili peppers and cut them into tender strips. Add to the broth with the orange peel form and simmer for 5 min. Place drained leeks in a large enough bowl and pour the hot broth over them. Add the pine nuts and marinate for 1-2 hours.

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