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Leeks
Penne alla Gigi
Author:
Les Cultures de chez nous
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Preparation
10
Baking
15
Portions
4 to 6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
500 gr of penne pastas
30 ml (2 tablespoons) of butter
One package (227 gr) of sliced white mushrooms
100 gr of chopped or diced prosciutto
100 gr of chopped or diced pancetta
1 package (3 cups) of Les Cultures de chez nous sliced leeks
1 chopped garlic clove
30 to 60 ml (2 to 4 tablespoons) of cognac
700 gr (about 2 1/4 cups) of tomato sauce
250 ml (1 cup) of cream
Grated fresh parmesan up to taste
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Penne alla Gigi
From
Feb 04
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Jan 01
Preparation
In a large pan, melt butter. Brown mushrooms until well browned. Season well then transfer in a bowl. Set aside.
In the same pan, a medium heat, brown pancetta, prosciutto and sliced leeks for about 5 minutes.
Add garlic and continue cooking 1 minute.
Deglaze with cognac. Scrape bottom of the pan with a wooden spoon then add mushrooms, cream and tomato sauce. Mix well then vring to a boil.
Low down heat then simmer, just the time to cook pastas.
In a large cauldron filled with salted water, cook pastas with instruction from the package. Drain then pour into sauce. Mix everything then serve with freshly grated parmesan cheese.
Chef's notes
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Penne alla Gigi
10 min.
15
4 to 6
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