Prep: 15 min. Cook: 1 hr.
3 1/2 oz. butter
1 medium leek, sliced in thin wheels
2 lbs potatoes, peeled and diced
2 cups milk
1 Cotechino Sausage (about 2 lbs)
Sale di Cervia Sea Salt
Melt the butter in a heavy-bottomed pan and saute the leeks until soft, but not browned. Add the potatoes and saute for a few minutes. Pour in the milk and cook over medium heat for 40 minutes. Meanwhile, pierce the Cotechino well with a toothpick and boil in plenty of water (follow directions on package). When the potatoes are cooked, remove from the heat and mash well, seasoning with Cervia Salt to taste. Add a little more milk of the mixture is too dense. Remove the sausage from the pan and serve with the puree.
Wine: a dry red.
Recipe adapted from and photo courtesy of Gabriella Ganugi, "Prosciutto". Published by The Wine Appreciation Guild.