I called so because it was a risotto sometimes ago my mom did and at the time we had got the recipe from a book that now I can not remember the title, but now I’m going to retrieve it to my parents’ house.
Here is again beets! I don’t use it yet for the reason that I set for myself but for an experiment I’d say well done. Let’s say if you want to do something different, venture a little ‘for Easter dessert, as long as your guests will not disdain the beet, here’s a dessert recipe that we liked especially combined with the ice cream because it takes a little ‘flavor of the vegetable which still exists, even if well-calibrated with cream and sugar.
Cream of leek soup with red skin potatoes, a vegetable cream that pampers you and prepares you for the night
Ricetta: First course
extra virgin olive oil
5-6 small red-skin potatoes
30 ml milk
salt to taste
Sauté shallots with a little olive oil finely chopped
Combine the sliced leek and previously stripped of leaves.
Add 2 potatoes cut into chunks.
Add milk and water to cover everything.
Add salt to taste
Bake for about twenty minutes and whisk well.
In a separate pan lightly fry the remaining potatoes cut into small cubes.
Serve the soup with the diced potato, a little olive oil and grated cheese.
Good week-end to everybody! Bye Bye!
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