Baked Conchiglie Rigate with smoked salmon
Baked Conchiglie Rigate with smoked salmon
Ingredients
400g of Panzani Conchiglie Rigate
4 slices of smoked salmon
2 leek whites
6 tablespoons of double cream
40g grated gruyère
Make With
Preparation
- Finely chop the leek. Rinse and cook for 5 to 10 minutes in a non-stick pan with a drizzle of olive oil and a little water. Set aside.
- Cook Panzani Conchiglie Rigate according to the packaging directions.
- Mix the pasta with the cream, leeks and stripped smoked salmon. Pour into a baking dish.
- Sprinkle with grated gruyère and bake 25 to 30 minutes in an oven preheated to 180 ° C.
