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Baked leek with ricotta
10 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 475
  • Fat about 39g
  • Carbohydrates about 22g
  • Protein about 8g
This is needed
This is needed for 2 people
Vinaigrette
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 1 leek, halved lengthwise, cut into approx. 10 cm pieces
  • 0.5 tsp salt
To bake
  • 125 g ricotta
To garnish
  • 30 g sugar
  • 1 tbsp water
  • 2 tbsp hazelnuts, coarsely chopped
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And that's how it's done
And that's 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.