Baked leek with ricotta

Baked leek with ricotta

Total: 25 min. | Active: 10 min.
vegetarian, gluten-free
Nutritional value / people: 475 kcal
, Fat: 39 g
, Carbohydrate: 22 g
, Protein: 8 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vinaigrette

2 tbsp lemon juice
4 tbsp olive oil
½ tsp salt
1 leek, halved lengthwise, cut into approx. 10 cm pieces

To bake

125 g ricotta

To garnish

30 g sugar
1 tbsp water
2 tbsp hazelnuts, coarsely chopped
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How it's done

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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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