Truffle Cream

Preparation:

Preparation: Heat three tablespoons of oil in a saucepan and let the chopped leeks wither. Add the peeled and sliced potatoes, brown them briefly, then add the broth and milk. Add salt, cover and cook over medium heat for 45 minutes. Blend everything, then add the cream and blend again. Keep the cream warm. Arrange the fontina slices on the bread slices and put them in the oven until the cheese is liquefied. Try the cream of potatoes, adjust the salt, thicken a little more on the heat if necessary. Distribute it in the individual bowls and garnish it with slices of truffle. Serve it with slices of toasted fontina bread. Accompanying wines: Dolcetto D'Alba DOC, Rosso Piceno DOC, Solopaca Rosso DOC.