Roasted Leek, Stracciatella & Toasted Hazelnuts

Cook Time 30 minutes

Servings 2-4

Ingredients

200g stracciatella or 200g good ricotta

2 leeks

Olive oil

Salt

50ml chardonnay vinegar

3 sprigs tarragon, leaves torn, roughly chopped

80g hazelnuts

1 lemon

500ml vegetable oil, for frying

Sourdough bread or baguette, for serving 

Method

The leeks are trimmed and the whites plus a little salt and olive oil are wrapped in baking paper then foil and cooked straight over a gas flame on a wire rack or under a hot grill. Allow to cool.

When cool they are chopped and dressed with chardonnay vinegar and some fresh tarragon. The greens of leek are julienned and then deep-fried as a garnish. Hazelnuts are toasted slowly in the oven and then roughly chopped.

Stracciatella is placed on the plate/bowl, dressed leeks are placed on top and garnished with fried leeks & toasted hazelnut. Plus a squeeze of fresh lemon. Served with bread on the side.