Conchiglie Rigate

Gratin de Conchiglie Rigate aux poireaux et au saumon fumé

Ingredients

4
15min
  • 400g of Panzani Conchiglie Rigate
  • 4 slices of smoked salmon
  • 2 leek whites
  • 6 tablespoons of double cream
  • 40g grated gruyère
pasta

Preparations steps

  • 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.
  • 2. Cook Panzani Conchiglie Rigate according to the packaging directions.
  • 3. Mix the pasta with the cream, leeks and stripped smoked salmon. Pour into a baking dish.
  • 4. Sprinkle with grated gruyère and bake 25 to 30 minutes in an oven preheated to 180 ° C.

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