Entrées

Pasta in all its tasty Mediterranean forms.

Leek and potato velouté

The classic potato velouté in its traditional combination

50 min. low difficulty Young Organic Extra-Virgin Olive Oil 

Ingredients for leek and potato velouté (serves 4):

Cooking method for leek and potato velouté:

Cut the potatoes into cubes and the leek into rings.
Heat 2 tablespoons of 100% Italian Pantaleo Organic Extra Virgin olive oil in a saucepan, add the potatoes and leeks and fry for a few minutes.
Add the water and cook over a low heat.
When the potatoes are cooked turn off the heat, add a dill sprig, salt, 4 tablespoons of 100% Italian Pantaleo Organic Extra Virgin olive oil and a pinch of black pepper.
Blend it all using a stick blender, until the velouté is perfectly smooth.
Serve in bowls and garnish with a drizzle of olive oil and a touch of dill.

Pantaleo oil
Extra-virgin olive oilRusticano Extra-virgin olive oilOroNovo Extra-virgin olive oilClassicSuitable for all dishes Extra-virgin olive oil100% ItalianExcellent as a dressing Extra-virgin olive oil100% ItalianGold Selection Extra-virgin olive oil100% Organic Extra-virgin olive oilOrganic Olive oilFor cooking and sauces Olive pomace oilPerfect for frying