Summer bean priwn with grilled ricotta and tomato sauce

Name: summer bean priwn with grilled ricotta and tomato sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g Galbani ricotta fresh cheese; 2 el traditional olive oil; 2 toe garlic; 600 g sliced leek; 510 g giant beans look; 780 g pasta sauce basic capers and oregano pack 390 g

Stew with leeks, giant beans, garlic and grilled ricotta.

Ingredients

250 g Galbani ricotta fresh cheese
2 el traditional olive oil
2 toe garlic

600 g sliced leek
510 g giant beans look
780 g pasta sauce basic capers and oregano pack 390 g

Directions

Turn on the oven grill. Put the ricotta in a refractory dish and put it under the grill for about 12 minutes.
Slice the garlic. In the meantime, heat the oil in a frying pan and fry the garlic with the leek for 6 min.
Meanwhile, put the beans in a sieve, rinse and drain. Add them to the leek together with the pasta sauce.
Let 7 minutes stew without lid on the pan. Scoop in a bowl.
Remove the ricotta from the oven and divide into pieces over the leek stew. Sprinkle with pepper.