Tubetti rigati with leak and potato soup

  • Difficulté


  • 150 g0SX0064
  • 150 g leeks
  • 1 head lettuce
  • 200 g potatoes
  • 30 g Butter
  • 150 g spinach
  • salt and pepper
Tubetti Rigati n° 64


Remove the roots, the tougher leaves and the greener part from the leeks; rinse them and chop them into rings.Then peel the potatoes, rinse them and dice them.Place a sauce pan over a medium heat and add a knob of butter, the leeks and brown them lightly, add the leeks and fry until golden over a medium heat, stirring from time to time with a wooden spoon.Add the potatoes, flavour them a little, pour three quarters of a litre of water, season with salt and pepper and simmer for about 30 minutes covered with a lid, over a medium heat.In the meanwhile clean the lettuce and the spinach, rinse them in plenty of cold water, drain them and slice them in strips.Remove from the heat the mixture of leeks and potatoes and pass it through the vegetable mill, sifting into the same saucepan and place it over a heat; add the oil and bring to the boil.Add the farfalline and carry on cooking for about 12 minutes. Five minutes before it is ready add the strips of lettuce and spinach. To serve warm.