• 454 gr (1 pound) of short pastas up to choice
  • A great nuts of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of chicken broth
  • 60 ml (1/4 cup) of cooking cream
  • 150 gr (for about 10 slices) of minced prosciutto
  • Grated Savello cheese, Quebec dry sheep cheese or parmesan cheese
LeeksFind our bag in yourlocal grocery store


  • Cook pastas "al dente" into boiling water generously slated. Drain and set aside.
  • Meanwhile, in a pan, heat butter and brown leeks and prosciutto for 4 to 5 minutes. Lightly season, add broth and cream and reduce at low heat for 2 minutes. Add cooked pastas and mix well.
  • Garnish with cheese, pepper and serve right away.

Chef's notes