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Take 5 Ingredients
by James Tanner
It is what it says: sweet and sour. The slightly salty creamy ricotta goes really well with the leeks and makes this dish a winner.
• 2 tablespoons white wine vinegar
• 2 tablespoons superfine sugar
• 1½ cups water
• 8 small leeks
• 1 teaspoon red pepper flakes
• 3/4 cup ricotta, crumbled
Pour the white wine vinegar into a large pan (large enough to accommodate the leeks whole) and add the sugar and water. Bring to a boil and add the leeks. Bring back to a boil. Reduce the heat, cover, and simmer for 8 minutes until the leeks are soft and tender. Remove from the pan and drain, discarding the liquid.
Preheat the broiler. Using a sharp knife, cut the leeks in half lengthwise and place in a 9-inch square gratin dish. Sprinkle in the red pepper flakes and ricotta. Broil for 3 to 5 minutes until the ricotta is golden and bubbling.
Leave to stand for 2 minutes before serving.
If you're not vegetarian, this is a great side dish to serve with glazed ham; it works beautifully with the flavors.
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