Leek Terrine with Hazelnuts and Ginger Sauce

Servings: 4
Prep time: 25
Cooking time: 20
  • - 750 g ricotta
  • - 4 leeks
  • - 400 g pumpkin
  • - 50 g of hazelnuts
  • - 3 tablespoons breadcrumbs
  • - 1 teaspoon grated fresh ginger
  • - 1 teaspoon of chopped parsley
  • - 4 bay leaves
  • - 1 cup milk
  • - oil
  • - Salt
  1. Peel and slice the leeks; clean the pumpkin and cut into very thin slices.
  2. Roll out a large sheet of double aluminum. In the central part form a layer with slices of pumpkin, cover it with leeks, add the bay leaves, season with 4 tablespoons of olive oil and a pinch of salt. Close forming a foil and bake at 200 ° C for 15-20 minutes.
  3. Open the bag, remove the bay leaves and separate the leeks from the pumpkin. Put aside a nice spoonful of leeks and mix with the remaining ricotta, breadcrumbs and the finely chopped hazelnuts. Press the dough into 4 oiled bowls or in a single mold, as in the picture, then keep warm in a double boiler.
  4. Mix the ginger and parsley with pumpkin and blend it all pouring the milk for getting a rather liquid sauce, then heat it. Turn out the the terrine on the center if the dishes, cover with hot sauce, decorate with the leeks kept aside and serve immediately.