Recipe by Emerald Chan
Ingredients:
1 leek, thinly sliced
½ cup vegetable oil
2 cups whole milk ricotta
2 tbsp extra-virgin olive oil, plus more for drizzling
½ tsp kosher salt
1/4 cup Matriark Foods tomato basil sauce
Freshly cracked black pepper
Toasted focaccia for serving
Preparation:
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In a medium saucepan, heat vegetable oil over medium-high heat until shimmering. In two batches, carefully drop in the leeks tossing occasionally until golden. Transfer leeks to a paper towel-lined plate, season with salt, and repeat with the second batch.
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In a food processor, place the ricotta and salt, and blitz until smooth. With the motor running drizzle in olive oil and continue to process until the ricotta is light and creamy.
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Transfer to a serving dish and top with a drizzle of olive oil, warmed tomato basil sauce, and a nest of the frizzled leeks. Add black pepper to taste and serve with toasted focaccia.