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Post by Deleted on Sept 26, 2007 16:20:35 GMT
Baked Penne, with Leeks, Mustard and Bacon Serves 4-6 2 oz butter 2 oz plain flour 1 pint/560ml milk 8 oz/225g streaky bacon or pancetta, chopped 4 leeks, sliced and washed 1 tbsp Dijon mustard 7 fl.oz/200ml crème fraîche 12oz/340g penne a thick slice of white bread 3oz/100g grated gruyere or parmesan 1 tbsp butter Heat oven gas 7, 220C/425F Make a creamy sauce by melting 2 tbsp of butter and stirring in the same amount of flour. Cook for 2 minutes, then whisk in the milk. Simmer very gently while making the rest of the dish. Fry the bacon until the fat runs, then add the leeks and cook until they are soft. Stir in the mustard, crème fraîche and white sauce, then taste and season with salt and pepper. Meanwhile, cook the penne, and whiz the bread to crumbs in a food processor. Mix the crumbs with the cheese. When the pasta is just fractionally underdone, drain it and add to the leek mixture. Tip the whole lot into a large gratin dish and scatter over the cheese and crumbs. Dot with the second lot of butter and bake for 10 -15 minutes until browned. I use 2 packs of pancetta BTW.  |
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Post by Plocket on Sept 27, 2007 10:26:12 GMT
That sounds DELICIOUS! Thanks Rita! ;D
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Post by Deleted on Sept 27, 2007 12:00:39 GMT
Well there's plenty of leeks around now P.  |
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Post by Plocket on Oct 7, 2007 17:44:16 GMT
I cooked this last week and it was NUM NUM!!! Thanks Rita ;D
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Post by Deleted on Oct 9, 2007 8:59:43 GMT
Glad you enjoyed it P ;D
EDIT: Make a creamy sauce by melting 2 oz of butter and stirring in the flour. Cook for 2 minutes, then whisk in the milk. Simmer very gently while making the rest of the dish.
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Post by Plocket on Oct 9, 2007 10:58:52 GMT
I just guess when it's a white sauce anyway Rita ;D And we enjoyed it so much that we are having it again on Thursday |
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Post by Deleted on Oct 9, 2007 13:55:56 GMT
I don't guess if I need a specific amount of sauce P, but the rest of the time I do too. |
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