Fish with saffron
6 recipes
Cream of zucchini and potatoes
ingredients
servings
1
Courgette
6 unit
Potatoes
6 unit
Leeks
1 unit
Iodized salt
to taste
Extra virgin olive oil
to taste
Black pepper
to taste
Vegetable broth
2 cups
Ricotta cheese
50 grams
first courses from Italy - Lazio
Cream of zucchini and potatoes
Cream of zucchini and potatoes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A velvety easy and light but full of flavor! #eat healthy
preparation
step 1
Thinly slice the leek can be replaced with the shallot and let it fry for a few minutes in the pan off the bottom for a few minutes with extra virgin olive oil.
step 2
Wash zucchini and cut into cubes. Add the zucchini and diced potatoes to the pan and stir, coating with 1 or 2 cups of broth to completely coat the vegetables.
step 3
Add the broth from time to time and let it simmer for about 30 minutes.
step 4
Add salt and pepper to taste you can replace the pepper and nutmeg. Continue stirring gently.
step 5
At the end of cooking, add 2 tablespoons of cottage cheese or other cheese choice of soft paste, or of finely grated pecorino romano, continuing to mix with a low flame.
step 6
Serve hot adding a drizzle of raw oil and garnish with toasted croutons and fresh mint leaves.
