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Penne Rigate with Ham and Leeks

di Academia Barilla

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Penne Rigate with Ham and Leeks
30 minutes


First course

Ingredients for 4 people

1 box penne rigate
½ # ham (cut into slices)
2 leeks
¼ Cup white wine
½ cup grated Parmigiano Reggiano cheese
3 tablespoons Italian Extra Virgin Olive Oil
salt and pepper to taste
1 tablespoon butter
1 ½ tablespoons flour
2/3 cup milk
salt to taste
nutmeg to taste

Preparation 20 minutes preparation + 10 minutes cooking
1. Prepare the Béchamel sauce: Melt butter in a saucepan and stir in sifted flour

2. Cook for 1 minute, whisking constantly

3. Add milk in a stream and bring to a boil, whisking constantly

4. Season with salt and nutmeg to taste

5. Cook for a few minutes until thick

6. Clean leeks and discard green part

7. Cut in half lengthwise and each half into 1/8-inch slices

8. Cut ham into 1/4-inch cubes

9. Heat oil in a pan over medium heat and sauté leeks for 2 minutes

10. Add ham and cook for 2 more minutes, stirring

11. Pour in wine, allow to evaporate completely and continue cooking for another 5 minutes

12. Season with salt and pepper

13. Boil pasta in plenty of salted water according to package directions

14. Drain and toss with the leek sauce, warm Béchamel sauce and Parmigiano

15. Serve immediately

16. Penne rigate may be substituted for reginette