Tag: leeks

Recipe Cream of potatoes and leeks with cauliflower – Italian Cuisine

Recipe Cream of potatoes and leeks with cauliflower

  • 700 g potatoes
  • 400 g clean colored cauliflowers (purple, green, yellow and white)
  • 250 g leek
  • dill
  • dry white wine
  • apple cider vinegar
  • extra virgin olive oil
  • salt
  • pepper

For the cream of potatoes and leeks with cauliflower recipe, peel the potatoes and cut them into slices. Clean the leek and slice it. Brown the leek in a saucepan with a drizzle of oil for 4-5 ', then add the potatoes and mix. Sprinkle with half a glass of wine and, after 2 ', add 750 g of water; add salt and cook for 40 '.

Cut the different types of cauliflower into small buds and blanch them in boiling salted water for 3 'each: cook them separately to keep their colors; they will remain very crunchy. Season with oil, a pinch of salt and apple cider vinegar.

Blend the potatoes and leeks with their cooking liquid until you get a fluid and velvety cream. Serve it with the cauliflower, top with chopped dill, pepper and raw oil.

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Recipe Dark leeks and Jerusalem artichokes, spring onion jam and fontina – Italian Cuisine

Recipe Dark leeks and Jerusalem artichokes, spring onion jam and fontina

  • 500 g Red spring onions
  • 400 g Leeks
  • 350 g clean Jerusalem artichokes
  • 150 g Sugar
  • 120 g Fontina
  • 100 g Red vinegar
  • 70 g Butter
  • Sage
  • Extra virgin olive oil
  • salt
  • pepper

Peel the spring onions, cut the bulbs into strips and put them in a saucepan with 60 g of oil and a pinch of salt. Cook for 15 ', then add the sugar, let it melt without caramelizing it, for 2', then add the vinegar.

Cook the spring onions gently for about another 25 ', until they are very soft, obtaining a consistent jam. Cook the Jerusalem artichokes in boiling water for 10-12 ', drain and cut into rings.
Clean the leeks by removing the green part and cut them into rolls about 1.5 cm high.
Put the leeks in a large pan with the butter, a few sage leaves and a grind of pepper; add salt and cook over low heat, with the lid on, for about 25 '.
Then add the sliced ​​Jerusalem artichokes to the leeks while cooking, cover again with a lid and cook for another 15-20 ', adding water if needed.

Transfer the leeks and Jerusalem artichokes to a pan suitable for the oven; sprinkle the surface with the fontina cut into chunks and bake at 180 ° C for 5-6 ', until the fontina has melted. Serve hot, completing with the onion jam and sage leaves to taste.

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Recipe Spinach of veal stuffed with artichokes with velvety leeks – Italian Cuisine

Recipe Spinach of veal stuffed with artichokes with velvety leeks

  • 450 g veal spinach
  • 400 g potatoes
  • 200 g milk
  • 4 slices of Parma ham Dop
  • 2 artichokes
  • 1 leek
  • 1 lemon
  • rosemary
  • sage
  • White wine
  • extra virgin olive oil
  • pepper
  • salt

Peel potatoes and divide them in two. Slice the leek into slices and place it in a saucepan with the potatoes, milk and 300 g of water. Cook for 30 minutes or until the potatoes are tender. Cut the spinach obtaining a pocket, salt and pepper the inside. Peel thoroughly artichokes depriving them of the external leaves and keeping only the tenderest heart. Soak them in water with lemon juice. After about ten minutes drain them, dab them and divide them in two; wrap each half in a slice of ham, then insert them into the spinach pocket and close the opening using toothpicks. saute briskly the pan-fried meat with sage and rosemary and a little oil for 5 minutes on each side, blending with white wine. transfer spinach in a baking dish and cook in the static oven at 180 ° C for about 1 hour and 30 minutes. extract the potatoes from the pot and pass them with a potato masher. Blend the leek with the cooking liquid, then mix it with the potatoes. Remove from the oven the spinach and serve with the leek cream and the sauce.

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