2 boiled potatoes
1 piece of leek
Rosemary, sage and bay leaf
Extra virgin olive oil
Boil the unpeeled potatoes keeping them firm. Cool them until tepid. Peel and cut into cubes. In the meantime, in a frying pan with abundant olive oil, cook the leek that you have previously cut into slices.
Add a part of the herbs and allow the mixture to take the herbs’ flavour.
Drain the oil off into another frying pan, add the potato cubes to the oil and allow them to develop a richer flavour and season with salt. Cook the tortelli, drain into the sauce and add the remaining finely chopped herbs.