Home » Leeks stuffed with ricotta, pea cream and toasted almonds

Leeks stuffed with ricotta, pea cream and toasted almonds

by Ada Parisi
5 min read

Leeks stuffed with ricotta, with pea cream and toasted almonds. I love the Green, How to color and in the kitchen. Today's dish is green all the way: a light and vegetarian appetizer, that creates the illusion of a filled pasta but that is only made of leeks, cottage cheese and peas. All played on sweet and roasted almonds on the crispness of Avola. Needless to say, the sheep's ricotta should be, enriched with a little’ pecorino cheese that gives flavor and a pinch of nutmeg. Is’ a fairly simple dish to prepare and fast execution, and will not regret certain your guests by being completely vegetarian. In short: paccheri pasta stuffed without paccheri!

Ingredients for 4 people:

  • 2 large leeks
  • 400 grams of ricotta cheese
  • extra virgin olive oil as required
  • salt and pepper
  • 30 grams of toasted almonds of Avola
  • 200 grams of fresh peas
  • 40 grams of grated pecorino cheese Dop
  • a pinch of nutmeg
  • half fresh onion
  • peanut oil for frying as required
  • a little flour

Clean the leeks, removing the tough outer leaves and ends. Cut the leeks into pieces the size of a pacchero (cylinders of about 5 centimeters in length), setting aside the rest of vegetables, and pull the sheets apart to get 3 enclosures per person then you will stuff with ricotta. Boil the pasta with leeks in salted water acidulated with a little lemon juice for 5 minutes. Drain, dry them on absorbent paper and smeared with oil. Set them aside.

Chop the onion and let it dry in a pan in a little extra virgin olive oil, then add the peas: season with salt and add a glass of water. Cook for 10 minutes or until the peas are tender not, then processing them with the mixer, adding a little extra virgin olive oil and pass them to sieve to obtain a smooth cream chinoise or without lumps.

Cut into very thin strips the rest of leeks, lightly flour them and fry them in plenty of boiling peanut oil until they are golden (expected time less than a minute, so don't turn away). Set them aside on a piece of paper towels and salt lightly.

Pass the ricotta through a sieve, then add the nutmeg, some’ ground black pepper and pecorino. Work on everything until creamy and fill the cylinders of Leek with cottage cheese using a piping bag.

Serve warm resting them on a cream of peas stuffed leeks, spolverizzandoli with a little’ grated pecorino cheese and garnished the dish with the slices of fried leeks and toasted almonds.

THE PAIRING: The sweet peas, the toasted almonds, the fatness of ricotta, the vegetable flavor of leeks. We want to give all these ingredients on their space, and therefore we choose a spumante Trento Doc. The Pearls’ Black, produced by Cantine Ferrari the best selections of Pinot Noir grapes in high Hill, accords with the various souls of this dish by returning complexity and balance smell and taste, as suited to a great wine.

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ALE - Softly Inventing June 17, 2014 - 10:16

ADA are a boy genius in the kitchen…that chef's dish! Kudos my dear! A big kiss and see you soon, I hope! :D

Sicilians creative in the kitchen June 17, 2014 - 11:08

A boy genius, as no! Talk about the one who makes the most beautiful cakes and good on the web! A hug, ADA

chiarapassionc June 17, 2014 - 10:07

ADA you're brilliant, I couldn't tell you, your skill is beyond.

Sicilians creative in the kitchen June 17, 2014 - 11:08

I blush, I'm not used to compliments. You're a sweetheart. Kisses, ADA


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