Baked leek with ricotta
Ingredients
for 2 person
2 tbsp | lemon juice |
4 tbsp | olive oil |
½ tsp | salt |
1 | leek, halved lengthwise, cut into approx. 10 cm pieces |
125 g | ricotta |
30 g | sugar |
1 tbsp | water |
2 tbsp | hazelnut, coarsely chopped |
How it's done
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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