Soup with potatoes and capers
Instructions
Cut the leek into rings, roast it in two tablespoons of olive oil with capers, thyme and potatoes cut into cubes.
Add 100 cl of water, add the nut and bring to a boil.
Cook over a moderate heat until the potatoes are tender; filini added and cook for another 5 minutes.
Serve dusted with grated cheese.
Ingredients and dosing for 4 persons
- 60 g of filini type pasta
- 2 potatoes
- 1 tablespoon of chopped capers
- 1/2 teaspoon of thyme
- 1/2 leek
- 1 nut
- Olive oil extra virgin
- 4 tablespoons of grated cheese
- Salt
- Pepper