Baked leek with ricotta


Total time: 25m
Preparation Time: 10m

Servings
For 2 people


Nutritional Information

Contains 475 Kcal, 8g Protein, 22g Carbohydrates, 39g Fat


Ingredients

  • Vinaigrette
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 1 leek, halved lengthwise, cut into approx. 10 cm pieces
  • 0.5 tsp salt
  • To bake
  • 125 g ricotta
  • To garnish
  • 30 g sugar
  • 1 tbsp water
  • 2 tbsp hazelnuts, coarsely chopped

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Instructions

  • Vinaigrette

    Combine the lemon juice with the oil and salt. Place the leek on a baking tray lined with baking paper, drizzle with half of the vinaigrette.
  • To bake

    Approx. 10 mins. in the upper half of an oven preheated to 200°C. Spread the ricotta over the leek and bake for a further 5 mins.
  • To garnish

    Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix and transfer to a sheet of baking paper, leave to cool. Roughly chop the caramelized nuts, scatter on top of the leek, drizzle with the remainder of the vinaigrette.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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