Roasted Mediterranean Leeks with Lemon Farro, Crispy Capers, and Herbed Ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cleaned leeks, halved lengthwise, on a baking tray. Brush them with 2 tablespoons olive oil, then season with 1/2 teaspoon salt, black pepper, and 1/2 teaspoon dried oregano.

2. 2

   Roast the leeks for 20 to 25 minutes at 220 °C / 425 °F, cut side up, until tender and browned around the edges.

3. 3

   Meanwhile, bring the water to a boil in a saucepan. Add the farro and 1/4 teaspoon salt. Cook over medium heat for 18 to 20 minutes, until tender but still pleasantly chewy. Drain if needed.

4. 4

   Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the well-dried capers and cook for 1 to 2 minutes until they open up and turn crisp. Transfer to a paper towel-lined plate.

5. 5

   In the same skillet, toast the walnuts over medium heat for 2 to 3 minutes, stirring, until fragrant. Set aside.

6. 6

   In a bowl, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, the grated or crushed garlic clove, mint, half of the parsley, 1 tablespoon olive oil, and a pinch of salt. Stir into a rustic cream.

7. 7

   Toss the warm farro with the remaining tablespoon of olive oil, the chopped garlic clove, 2 tablespoons lemon juice, the remaining dried oregano, red pepper flakes if using, and the rest of the salt. Fold in the remaining parsley.

8. 8

   To serve, spread the lemon farro on a platter or individual plates. Arrange the roasted leeks on top, add spoonfuls of herbed ricotta, and finish with the crispy capers and toasted walnuts.

9. 9

   Serve right away while warm, so you get the contrast of caramelized leeks, bright farro, and cool fresh ricotta.