Barilla Gran Ruote with Leek and Potato Cream
40 minutes
Inspired by the comforting flavors of the Italian countryside, these Gran Ruote with Leek and Potato Cream turn simplicity into elegance. The sauce blends slow-cooked leeks and soft potatoes into a velvety embrace, enriched with a hint of cream. A drizzle of aromatic rosemary and lemon oil adds freshness and depth, while a touch of harissa gives a gentle warmth. A dish that embodies rustic refinement— authentic, balanced, and deeply satisfying.
Ingredients
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Peel the potatoes and cut them in large cubes. Thinly slice the leek in strips and rinse it under cold running water, ensuring to eliminate any dirt present. Over low heat, gently stew the leeks in butter and, when translucent, add the potatoes.
Step 3
Pick the rosemary, peel the lemon and place on a chopping board; add the clove of garlic and chop until very fine. Place in a small pan with the evoo and, over very low heat, bring to a simmer. As soon as the first bubbles appear, place on the side and allow to cool. Meanwhile cook the wheels al dente.
Step 4
Toss in a pan with the leek and potato cream, adding a little pasta cooking water if needed. Plate and top with drops of aromatic oil and some of harissa to taste.
