Penne Rigate
Penne à la montagnarde
-
400g of Panzani Penne Rigate
-
150g of Beaufort cheese
-
150g of ham
-
35 cl liquid cream
-
2 onions
-
Nutmeg
-
Salt, pepper
-
1. Cut the ham into thin strips.
-
2. Peel and mince onions. Sauté them over medium heat, then add ham and crème fraîche. Season with salt, pepper and nutmeg. Cook over medium heat for 5 minutes.
-
3. At the same time, cook the pasta according to the time indicated on the package in a large quantity of salted water. Drain.
-
4. Arrange the pasta in the serving dish then pour the sauce onto it and stir.
-
5. Cover in grated Beaufort cheese and serve immediately.
You might also like
Farfalle au poulet, noix et gorgonzola
Farfalle
Make recipe
Couscous au ragoût de crevettes, basilic et tomates
Couscous
Make recipe
Penne Rigate aux quatre fromages
Penne Rigate
Make recipe