Charlotte of zucchini and potatoes
Instructions
Wash the potatoes and boil unpeeled in salted water.
Drain, peel them and pass through the potato masher by dropping the proceeds into a bowl.
Add butter and grated cheese, stir and let cool.
Wash the zucchini, spuntatele and cut into thin strips, the two largest.
Boil them for a few minutes in salted water, drain and let them dry on a kitchen towel.
Reduce other diced courgettes and sliced leeks.
In a pan melt a knob of butter, insaporitevi Zucchini and leeks, add salt and pepper, reduce the flame, pour the cream and leave to absorb without cover.
Withdrawn from the heat and stir the mashed potatoes.
Buttered mould lined with strips of Zucchini, pour in the mixture, level it well and cook in a preheated oven at 180 degrees for half an hour or so.
Let it cool a little before you unmould the charlotte.
