Ricotta cream and vegetables

Preparation:

Preparation: Peel the potatoes, wash them and cut them into cubes. Peel and finely chop the lettuce, sorrel and leeks. Put everything in a pan with the potatoes. Pour in a liter of water and when it comes to a boil add salt and pepper. Cover the container and cook for about half an hour on a moderate heat. Remove the mixture from the heat and blend it. Pour it back into the pan and mix in the sieved ricotta. Stir and heat over a not too high flame. Pour the mixture into the bowl, add two tablespoons of oil, sprinkle with a little chopped parsley and serve. Accompanying wines: Erbaluce Di Caluso DOC, Orvieto DOC, Gioia Del Colle Bianco DOC.