Leek puree

Leek puree
Leek puree 5 1 Stefano Moraschini


Bring to the boil a pan of salted water.

Remove a portion of green leaves of leeks, remove the roots, incideteli, wash them thoroughly and cut into pieces of 2 cm.

Immerse them in boiling water and cook for fifteen or twenty minutes until tender.

Meanwhile, remove the black pocket and the beards of scallops and wash under cold running water.

When the leeks are tender, drain them, let them cool, strizzateli and beat them.

Sift the obtained and reach into or puree in a saucepan.

Warm mashed sweet focus.

Peel the shallot and grate it end over the mashed potatoes.

Gradually stir the diced butter.

Add salt and pepper, add a pinch of nutmeg, keep warm.

Bring to the boil water in a saucepan, place the scallops in the basket and cook for two minutes.

Remove, cut the corals in two horizontally and the nuts in three horizontally.

Put in casserole dish with sides cut below and cook for another minute.

To serve, arrange in a bed of mashed leeks and put over the scallops.

Add salt and pepper.

Leek puree

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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