Winter Cream

Method

1. Add a drizzle of extra virgin olive oil to a pan and heat it.
2. Add sliced leek and grated ginger.
3. Add peeled and diced potatoes, cover with cold water, and season with salt.
4. While the potatoes cook, prepare the guanciale: remove the outer rind and cut into small pieces.
5. Cut stale bread into small cubes, removing the crust.
6. In a cold pan, cook the guanciale until it renders its fat and becomes crispy. When it starts releasing fat, add the bread cubes to toast in the fat.
7. When the potatoes are fully cooked and very soft, blend them to a creamy consistency. Adjust with water if needed.
8. Pour the cream into a bowl, top with crispy guanciale and croutons, and optionally add a touch of green (parsley). Serve immediately.