GASTRONOMY - Meatballs with speck and provola, cream of potatoes and roasted leek

800 g of meatballs
400 g of potatoes
250 g of cream or whole milk
3 leeks
Extra virgin olive oil
Salt a sufficient quantity

For the potato cream: peel the potatoes and slice them thinly. In a saucepan add a little Extra virgin olive oil and brown the potatoes. Once they start to stick to the bottom, add some milk or cream and continue to cook the potatoes. Season with salt at the end of cooking. Then transfer the mixture to the handheld blender and blend, until smooth.

For the leek: peel it leaving only the green part. Cut it in two (or quarters if it's big). Heat a pan with a drizzle of EVO oil and place the leek on it to sear it on both sides, until it becomes more melting. It will take just a few minutes. Season with oil and salt afterwards,

For the meatballs: add a drizzle of EVO oil to pan and brown the meatballs on all sides. Then add small amount of water, cover the pan and bring to a simmer until the meatballs are cooked through. Use the remaining sauce to glaze the meatballs

Serve the meatballs as desired and accompany them with the potato cream in a small bowl.


Creativity in the kitchen
Delicious ideas suitable for all occasions