for 4 person

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 sprig	thyme
¼ tsp	chilli flakes
¾ tsp	salt

Ricotta

250 g	ricotta
1	organic lemon, use grated zest and 1 tbsp of juice
2 pinch	salt
a little	pepper
75 g	black olives
25 g	flaked almonds, roasted

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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