Potatoes and leek velvety with sliced summer truffle
This year, Christmas time will be a special one, we will stay with family, we will bear limitations but not in cooking! The kitchen is the ideal location to show our love thanks to our creation of something good to eat. That’s the reason why of this simple and tasty recipe made by Daniele Curzietti chef: Potatoes and leek cream with summer truffle slices.
Let’s compensate our lacks with good taste, let’s warm our heart!
Lidia
Put extra virgin olive oil in a fried pan, add thinly sliced leeks add also peeled potatoes already cut into cubes. Add milk and vegetable broth, grated ginger, water and cook 15/20 minutes. When cooked, add the cooking cream, shake and whisk it. Add lightly toasted croutons of bread and decorate with T&C Sliced summer truffle.
INGREDIENTS FOR 4 PEOPLE
1 kg potatoes
250 ml cooking cream
extra virgin olive oil
2 leeks
grated ginger as requested
1 lt vegetable broth
croutons of bread
45 g T&C sliced summer truffle
Chef
Daniele Curzietti
Born in Marche region, passionate about cooking, studies at Senigallia...
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