Farfalle au gratin with leeks, cumin and ginger
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Ingredients
- 250 g (1/2 pound) of farfalle pastas
- 1 1/2 package of 250 g (6 cups) of Les Cultures e chez nous sliced leeks
- 50 g (3 tablespoons) of butter and 1 nut of butter
- 2 glasses 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 tablespoons) of cumin
- 30 ml (2 tablespoons) of ginger
- 15 ml (1 tablespoon) of nutmeg
- Salt and pepper
- Parmesan cheese
Preparation
Side-by-side mode
- 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.
- Melt butter in a casserole. Add flour, stir, and slowly pour milk while stirring. Add skimmed milk powder. The béchamel sauce will gradually thicken. Add nutmeg, cumin, and ginger. When sliced leeks are cooked, add them to the béchamel sauce. Stir.
- Preheat oven to 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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