Ricotta Filled Leeks

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Ricotta Filled Leeks
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
231
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie231 kcal(11 %)
Protein12.33 g(13 %)
Fat12.46 g(11 %)
Carbohydrates17.01 g(11 %)
Sugar added0 g(0 %)
Roughage2.18 g(7 %)
Vitamin A346.75 mg(43,344 %)
Vitamin D0.19 μg(1 %)
Vitamin E1.15 mg(10 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.68 mg(22 %)
Vitamin B₆0.28 mg(20 %)
Folate82.31 μg(27 %)
Pantothenic acid0.38 mg(6 %)
Biotin5.27 μg(12 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C21.81 mg(23 %)
Potassium439.22 mg(11 %)
Calcium287.5 mg(29 %)
Magnesium43.15 mg(14 %)
Iron2.71 mg(18 %)
Zinc1.32 mg(17 %)
Saturated fatty acids7.77 g
Cholesterol47.43 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
large Leeks
1 ½ cups
0.333 cup
fresh Tarragon (finely chopped; plus extra sprigs for garnish)
0.333 cup
fresh Basil (finely chopped)
0.333 cup
fresh parsley (finely chopped)
coarse salt (to taste)
freshly ground Black pepper
1 cup
cherry tomatoes
good quality olive oil (for serving)
purple basil top (for garnish)
round Melba toast for garnish (optional)
Product recommendation
Herbed Ricotta can be prepared ahead of time.
Preparation

Kitchen utensils

1 Sieve, 1 Blender

Preparation steps

1.
Clean the leeks, keeping only the white and pale green part. Cook in boiling water until soft, about 8 to 10 minutes. Drain and carefully dry on a paper towel or cloth. Set aside and let cool.
2.
In a bowl, mix ricotta and finely chopped herbs together. Season mixture with salt and pepper. Open the leeks down one side, and remove the inner leaves. Stuff each leek with the herb cheese stuffing. Close the leeks up again. If not using immediately refrigerate.
3.
When ready to serve, cut into pieces. Arrange on a serving dish with tomatoes, season with salt and pepper. Garnish with tarragon and purple basil, and Melba rounds (if using). Drizzle with good quality olive oil.