Leek with ricotta and olives

Name: Leek with ricotta and olives
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 25 g flaked almonds , roasted; 1 ½ tbsp sugar; 1 organic lemon; 2 garlic cloves; 400 g leek; ¼ tsp chilli flakes; 2 bay leaves; a little pepper; ¾ tsp salt; 2 pinches salt; 3 sprigs thyme; 2 tbsp olive oil; 250 g ricotta; 75 g black olives; 2 dl white wine

Ingredients

4 person

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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

Leek

2 tbsp olive oil

400 g leek, cut into pieces approx. 3 cm wide

2 dl white wine

1 dl water

1 ½ tbsp sugar

2 garlic cloves, sliced

2 bay leaves

3 sprigs thyme

¼ tsp chilli flakes

¾ tsp salt

Ricotta

250 g ricotta

1 organic lemon, use grated zest and 1 tbsp of juice

2 pinches salt

a little pepper

75 g black olives

25 g flaked almonds, roasted

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How it's done

Leek

Heat the oil in a non-stick frying pan. Add the leek, fry for approx. 5 mins. Add the wine and all the other ingredients up to and including the salt, mix, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins., stirring occasionally. Remove the lid and simmer for a further 10 mins. Remove from the heat, allow the leek to cool slightly, set aside 2 tbsp of the cooking liquid.

Ricotta

Combine the ricotta and lemon zest, season, serve with the leek. Drizzle with the reserved cooking liquid, top with the olives and almonds.

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4 person

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