Leek with ricotta and olives

Leek with ricotta and olives

Total: 40 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / person: 234 kcal
, Fat: 17 g
, Carbohydrate: 8 g
, Protein: 9 g


4 person


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:

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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


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

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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.


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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