Stortini with leak soup

  • Difficulty


  • 180 g0SX0172
  • 1 onion
  • 1 stalk celery
  • 4 sage leaves
  • 1 clove garlic
  • 600 g leeks
  • 4 tbsp grated Parmesan cheese
  • 300 g potatoes
  • 30 g Butter
  • 1 l beef stock
  • salt
Quadretti n° 172


Peel the potatoes, rinse them and slice them into 3 cm long chunks; clean and wash the leeks and chop them in halves.Put half of the butter into a pan and add the potatoes, the leeks, a pinch of salt and cover with water to the top, cook over a low heat, covered with a lid for 30-35 minutes.Remove it from the heat and pass it in the vegetable mill. Next, peel the onion and the garlic, clean the stalk of celery and chop everything together.Put the chopped vegetables in a saucepan, add the leeks sliced in rings, the rest of the butter and, once washed, the sage.Fry lightly over a medium heat, when golden, remove the sage and add the milled mixture and the broth; season with salt to taste and simmer for 5 minutes.Toss the pasta into the pan and, stirring from time to time, cook it for the needed time.As soon as it is ready remove the pan from the heat, add the grated parmesan cheese and serve warm.