Gastronomixs

Leek barrel with ricotta

A component that can be served with main courses.

Creation by Ralph Blaakenburg, Auberge du Bonheur, Tilburg, the Netherlands.

Leek barrel with ricotta

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Ingredients

2

 

leeks

50

g

butter

1

sprig

thyme

1

pinch

cumin

25

g

ricotta

Preparation method

  • Cut the leeks into barrels measuring approx. 3 cm.
  • Remove the insides of the leek barrels and leave the two outer leaves whole.
  • Briefly blanch in salted water and rinse in iced water until cold.
  • Pat dry.
  • Cut the insides of the leek into thin rings.
  • Stew these rings in butter on a very low heat together with the thyme and cumin until cooked.
  • Season to taste with salt and pepper. Drain well.
  • Add the ricotta to the stewed leek.
  • Fill the leek barrels with the stewed leek.

Serving suggestions

  • Serve with a main course that includes, for example, veal or beef.

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