Potato and Carrot cream with Galletto Vallespluga

Cooking time

40 minutes



4 children


  • 1 Galletto Vallespluga approx. 500g, cut into 8 pieces
  • 1l water
  • 2 patatoes
  • 2 carrots
  • 1 onion
  • 30gr Parmigiano Reggiano cheese
  • parsley
  • 2 tbsp extra-virgin olive oil
  • salt to taste


In a large saucepan mix water, Galletto chunks, potatoes, carrots and the onion. Cook for about 40 minutes over medium heat until the water is absorbed. Next, bone the pieces of Galletto and blend with the rest of the cooking mixture in a food processor until smooth. Finally, pour the cream into a saucepan with a splash of extra virgin olive oil, a pinch of salt and cook. As soon as you see the first puff of a boil, remove from heat and pour into a dish with a sprinkling of Parmesan cheese. This cream is great for children, especially those who have difficulty swallowing, and gives them the right nutritional support throughout the day. This dish is also great served as a first course for adults. Just add a sprinkling of parsley, crunchy croutons and a drizzle of extra virgin olive oil.