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Leeks
Gratin pastas stuffed with salmon, ricotta cheese and leeks
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
12 giant shells pastas
1 fresh salmon portion
185 g (185 ml) of ricotta cheese
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
Parmesan cheese
Fresh dill
Salt and pepper
A bit of milk
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Gratin pastas stuffed with salmon, ricotta cheese and leeks
From
Sep 16
to
Jan 01
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.
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