Ingredients

  • 12 giant shells pastas
  • 1 fresh salmon portion
  • 185 gr (185 ml) of ricotta cheese
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • Parmesan cheese
  • Fresh dill
  • Salt and pepper
  • A bit of milk
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 350 °F (180 °C).
  • Blanch Les Cultures de chez nous sliced leeks into salted water for 8 minutes. Cook pastas 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 flesh side to start then 7 minutes over skin side. Drain leeks then mix with ricotta cheese. Once salmon cooked, crumble and add to the ricotta and leeks mixture. Add dill, salt and pepper to it.
  • Stuff pastas 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 pastas.

Chef's notes

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