| Cut the Gallettos in quarters,
season with salt and brown in the butter at a high temperature
for a few minutes. Then, over a low heat, cook for approximately
20 minutes, adding a little stock, if necessary.
In the meantime, cut the leek and potatoes into thin strips
and plunge into hot water.
Add the vegetables to the Gallettos, then blend in the cream
and add the bay leaf (if desired), season with salt and pepper
and cook for a final 20-25 minutes over a low heat in a covered
pan, mixing carefully and adding a little stock, if necessary.
|
