If you are looking for a way to “get rid of” leftover boiled potatoes, here is my idea to make a very velvety cream, ideal for pasta!
There is also a little milk in the recipe, but if you are intolerant you can easily replace it with water!
100% guaranteed velvety result!
SERVES 4 PEOPLE
READY IN 35’
INGREDIENTS:
2 potatoes, medium
Water and coarse salt to taste
3 tablespoons Parmigiano cheese
1 tablespoon extra virgin olive oil
½ coffee cup hot milk (replace it with water if you’re intolerant)
1 glass hot water
Salt and pepper to taste
2 sausages
1 tablespoon onion, chopped
1 tablespoon extra virgin olive oil
Rosemary to taste
¼ glass white wine, dry
13,5 oz “maloreddus” pasta
water and coarse salt to taste
STEP 1: BOIL THE POTATOES
Dip potatoes in salted water and cook them (it will take about 20 minutes, but the time depends on their size so stick them to check if ready).
STEP 2: MAKE THE POTATO CREAM
Peel the potatoes and cut them into cubes.
Add Parmigiano, oil, milk, salt and pepper.
Start blending with an immersion blender and add as much water as necessary to get a smooth and homogeneous cream (it all depends on the size of the potatoes, the consistency you need to obtain is like that of a bechamel sauce).
STEP 3: BROWN THE SAUSAGES
Remove the casing from the sausages and chop them coarsely. Brown the onion in oil in a non-stick pan and add rosemary as well.
Now add the sausages and toast well for 5-6 minutes (the sausage needs to roast).
Simmer with wine
until reduced.
STEP 4: COOK PASTA
Cook pasta in salted water, then drain (please keep cooking water aside).
STEP 5: ADD THE SAUCE
Combine pasta, potato sauce and sausages.
Mix by adding a few tablespoons of pasta cooking water if necessary to make the cream more fluid.
#getBready & enjoy your meal
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