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Potatoes cream, leeks andsaffron scented ricotta

Classic cream enriched by the unique ricotta’s and saffron’stastes, ideal to warming you up on cold winter evenings. It’s verysimple to prepare and also useful at the last moment in those occasions where it become precious to know what to cook in arapid way

Course: First course

Potatoes cream, leeks andsaffron scented ricotta

Cucina: Portate: Tag ricetta: First course
Difficoltà: Beginner Tempo di preparazione 30 min Porzioni: 6 Calorie: -

Descrizione

Some little secret: a cream like this is better the next day,and can be easily preserved for a week in the fridge.
But remember, before you serve it, to bring it to boil forabout three minutes.

To enrich its taste, you can add a trickle of raw olive oil(EVO) and a dusting of saffron powder.

Ingredienti

Preparation

Cream preparation

  1. Peel the potatoes and cut them in tiny pieces along with the leeks, then brown the whole in a pot with a trickle of oil;
  2. Add vegetal broth, add saffron and cook for 15/20 minutes;
  3. Blend well until you get a dense cream and add half ricotta.

Plate composition

  1. With the other half ricotta, create some "quenelles" (meatballs realized with the spoon);
  2. Put the cream in a bowl and garnish every portion con a quenelle.