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.

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

Preparation

1. Cook the potatoes in their skins and leave to cool.
2. Peel and mash them, season with a drizzle of olive oil, salt, pepper, thyme, add the finely chopped olives and mix.
3. 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.
4. 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.