produkte_Feuerschale , zutaten_Vegetarisch

Porro bruciacchiato con formaggio fresco e frutta secca

Name: Burnt leek with cream cheese & nuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: FOR
Ingredients: 2–3 leek stalks (each 3–4 cm thick, about 800g total); 1 handful of roasted nuts and seeds (e.g., walnuts, hazelnuts, pumpkin seeds, sunflower seeds); 2–3 tbsp honey; Juice of 1 lemon; Juice of 1 orange; 4–5 tbsp olive oil; A pinch of Quatre-épices (French spice blend; optional); Salt; Freshly ground black pepper; 8 goat cheese rounds

Manuel Weyer | 25 giugno 2026

La parte scura del porro non va buttata: puoi essiccarla e poi macinarla fino a ottenere una polvere. Conservata in un contenitore ermetico, la cenere di porro si mantiene per diversi mesi. Con il suo delicato aroma affumicato e le sue note amare, puoi insaporire altri piatti o arricchire miscele di spezie. Oppure puoi semplicemente usarla come guarnizione.

Burnt leek with cream cheese & nuts

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portions

FOR 4 SERVINGS

preparation time

5 Minutes

cooking/baking time

20 Minutes

You don’t have to throw away the black part of the leek; you can dry it and then grind it into powder. Packed airtight, the leek ash keeps for several months. With its delicate smoky aroma and bitter notes, it can enhance other dishes or refine spice blends. You can also simply use the ash as a garnish.

Image of Burnt leek with cream cheese & nuts

Ingredients

2–3 leek stalks (each 3–4 cm thick, about 800g total)
1 handful of roasted nuts and seeds (e.g., walnuts, hazelnuts, pumpkin seeds, sunflower seeds)
2–3 tbsp honey
Juice of 1 lemon
Juice of 1 orange
4–5 tbsp olive oil
A pinch of Quatre-épices (French spice blend; optional)
Salt
Freshly ground black pepper
8 goat cheese rounds

preparation

Place the leek in the prepared embers and cook for 8–10 minutes, turning every 5–8 minutes.
(Cook on the grill over direct high heat at 220–240 °C for 10–15 minutes.)
Meanwhile, roughly chop the nuts and seeds and put them in a bowl. Mix with honey, lemon and orange juice, and olive oil, then season the mixture with Quatre-épices, salt, and pepper to taste.
At the end of cooking, place the leek on a baking sheet and cover with a kitchen towel. Let the leek rest for 10 minutes.
After resting, remove the charred leek layers, cut off the root ends, and slice the stalks into finger-thick rings.
Arrange the leek rings on a serving plate, distribute the goat cheese rounds on top, evenly sprinkle with the marinated nuts and seeds, and season with salt and pepper if needed.
TIP: Burnt leek also works in the oven. Preheat the oven to 220–240 °C (top/bottom heat). Place the leek stalks on a baking sheet lined with parchment paper and bake on the second rack for 10–15 minutes. Then turn off the oven, open the door, and let the leek rest for about 10 minutes. Then continue as described in the recipe.