Pasta with Leek and Potato Cream with Crispy Speck

Name: Pasta with Leek and Potato Cream with Crispy Speck
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Mezze Maniche Rigate pasta 11.3 oz; Leeks ½; Potatoes 5.3 oz; Speck 4.6 oz; Whole milk 0.8 cup; Parsley to taste; Fine salt to taste; Extra virgin olive oil to taste

506

Calories per serving

Energy Kcal 506
Carbohydrates g 75.9
of which sugars g 5.4
Protein g 20.7
Fats g 13.2
of which saturated fat g 4.02
Fiber g 3.4
Cholesterol mg 35
Sodium mg 830

Difficulty: Easy
Prep time: 25 min
Cook time: 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Silvia Sciattella

That leeks and potatoes were a winning combination was already well known to the French, who in the early 1900s invented a cold soup. But today we want to prepare a cream to dress pasta, with an added touch of flavor. Today's recipe is pasta with leek and potato cream with crispy speck. A triumph of flavors with textures ranging from soft and creamy to the crispy part given by the speck. This first course will surely please your diners who will want to have seconds!

INGREDIENTS: Mezze Maniche Rigate pasta 11.3 oz (320 g); Leeks ½; Potatoes 5.3 oz (150 g); Speck 4.6 oz (130 g); Whole milk 0.8 cup (200 g); Parsley to taste; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Pasta with Leek and Potato Cream with Crispy Speck

To prepare the pasta with leek and potato cream with crispy speck, start by cleaning and the leek 1. Slice it into thin rings 2 and then proceed to the potatoes, peel these as well 3.

Cut them into very small cubes to facilitate quick cooking 4. Place a pan on the heat with a dash of oil, heat slightly, then add the leeks 5 and then the potatoes 6. Let everything brown for a couple of minutes.

It's time to add the milk 7, so you can extend the cooking for another 8-10 minutes. Season with salt 8. When the vegetables are cooked, transfer them to the bowl of a blender 9

and start it 10 until you get a smooth cream 11. Return to the stove, in a non-stick pan pour the speck cut into strips about 0.4 inches wide 12.

Scald them to make them crispy and golden 13 and move on to cooking the pasta in boiling salted water. Drain the mezze maniche into a pan 14, add the leek cream 15

and stir with the heat off, also adding the speck strips 16. As a final touch, chop the parsley 17 and add it directly to the plates of your pasta with leek and potato cream with crispy speck 18!