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Leek rolls with potatoes and olives

Leek rolls with potatoes and olives

Leek rolls with potatoes and olives

  • Difficulty: Easy
  • Time: 20 mins preparation 
  • Type of Cooking: -
  • Doses For: 6 people

Ingredients 

  • 2 leeks
  • 4 potatoes
  • A handful of pitted black olives
  • 1 pinch of dried thyme
  • Salt & pepper
  • Extra virgin olive oil

Tip

A useful recipe for using the "leftovers" of winter (and those who have a vegetable garden know it): the first fruits arrive and the stock of leeks and potatoes has to be finished. A technique to be pinned and reused at will (it also works very well with fillings of white-fleshed fish or crustaceans): leek is used as a roll, blanching it before wrapping it on the filling; just be careful to pass it under cold water just drained so that it does not lose its beautiful bright greenish color.

Preparation

Cook the potatoes in their skins and leave to cool. Peel and mash them, season with a drizzle of olive oil, salt, pepper, thyme, add the finely chopped olives and mix. Cut the leeks in half length and blanch the leek strips for 2 minutes and in slightly salted water. Drain and pass under cold water. Place a spoonful of the potato and olive filling on the end of each strip of leek, fold the can over the filling to form a triangle and serve.

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