Cotechino with Potato and Leeks

Ingredients:

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)

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. 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.

From the book Book-Italian-Regional-Recipes-Prosciutto; by Gabriella Ganugi. Published by The Wine Appreciation Guild.