Gratin pasta stuffed with salmon, ricotta cheese and leeks
30
15
4
No
Ingredients
- 12 giant shell pasta
- 1 fresh salmon portion
- 180 ml (3/4 cup) of ricotta cheese
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- Grated Parmesan cheese
- Fresh dill
- Salt and pepper
- A bit of milk
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- Blanch Les Cultures de chez nous sliced leeks in salted water for 8 minutes. Cook pasta until "al dente" in another casserole for 10 minutes. Drain and set under cold water to stop the cooking.
- Cook salmon in a pan at medium heat for 8 minutes. A minute over the flesh side to start and then 7 minutes over the skin side. Drain leeks, then mix with ricotta cheese. Once salmon is cooked, crumble and add to the ricotta and leeks mixture. Add dill, salt and pepper to it.
- Stuff pasta with the mixture and add parmesan cheese over it. Oven bake for 4 minutes to melt and gratin cheese slowly. Finish by spreading dill over each stuffed pasta.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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