Conchiglie Rigate
Gratin de Conchiglie Rigate aux poireaux et au saumon fumé
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400g of Panzani Conchiglie Rigate
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4 slices of smoked salmon
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2 leek whites
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6 tablespoons of double cream
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40g grated gruyère
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1. Finely chop the leek. Rinse and cook for 5 to 10 minutes in a non-stick pan with a drizzle of olive oil and a little water. Set aside.
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2. Cook Panzani Conchiglie Rigate according to the packaging directions.
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3. Mix the pasta with the cream, leeks and stripped smoked salmon. Pour into a baking dish.
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4. Sprinkle with grated gruyère and bake 25 to 30 minutes in an oven preheated to 180 ° C.
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