Ricotta cream and vegetables
Instructions
Peel the potatoes, wash them and cut them into cubes.
Peel and finely chop the lettuce, common wood sorrel and leeks.
Put all in a pan with the potatoes.
Pour a quart of water and when it reaches a boil add salt and pepper.
Cover the Pan and cook for about half an hour at moderate heat.
Remove the mixture from heat and frullatelo.
Pour back into the saucepan and cream.
the ricotta sieved.
Stir and heat not flame too high.
Pour the mixture into the soup, add two tablespoons of olive oil, sprinkle with some chopped parsley and serve.
Accompanying wines: Erbaluce Di Caluso DOC, Orvieto DOC, Gioia Del Colle Bianco DOC.
Ingredients and dosing for 4 persons
- 200 g of ricotta
- 100 g of acetosella
- 2 heads of lettuce salad
- 2 small potatoes
- 2 leeks
- Parsley
- Olive oil
- Salt
- Pepper