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Farfalle au gratin with leeks, cumin and ginger
Author:
Les Cultures de chez nous
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Preparation
15
Baking
35
Portions
-
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
250 gr (1/2 pound) of farfalle pastas
1 1/2 package of 250 gr (4 1/2 cup) of Les Cultures e chez nous sliced leeks
50 gr (3 tablespoons) of butter and 1 nut of butter
2 glass of water
50 ml (3 tablespoons) of flour
500 ml (2 cups) of milk
15 ml (1 tablespoon) of skimmed milk powder
30 ml (2 tablespooms) of cumin
30 ml (2 tablespoons) of ginger
15 ml (1 tablespoon) of nutmeg
Salt and pepper
Parmesan cheese
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Farfalle au gratin with leeks, cumin and ginger
From
Sep 19
to
Jan 01
Preparation
With a nut of butter, brown Les Cultures de chez nous sliced leeks in a pan. Add 2 glass of water. In a casserole filled with boiling water, cook farfalle for about 15 minutes. Meanwhile, prepare béchamel sauce.
In a casserole, melt butter. Add flour, sitr and slowly pour milk while stirring. Add skimmed milk powder. The béchamel sauce will gradually thicker. Add nutmeg, cumin and ginger. When sliced leeks are cooked, add to the béchamel sauce. Stir.
Preheat oven at 400 °F (200 °C).
Drain pastas when cooked. Set in a ratin plate then pour leeks béchamel sauce over it. Spread with parmesan cheese. Oven bake for 15 to 20 minutes.
Serve right away when ready.
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