Recipe Penne with gambas and leek fondue

To prepare this dish

Ingredient list

Leak fondue preparation

600 g white leeks
30 g Unsalted Gourmet Butter
1 shallots
20 cl Cooking Cream
salt
pepper

Pasta preparation

300 g penne trio
20 gambes crues

Elle & Vire products used

Unsalted Gourmet Butter

Cooking Cream

The recipe,
step by step

1. 1

   Leak fondue preparation

   Cut the leeks in two lengthways and wash thoroughly.

   Peel and chop the shallot.

   Melt the butter in a frying pan and add the leeks and chopped shallot.

   Cook over a medium flame for 20 minutes.

   Add the cream at the end of this process and cook for a further 2 to 5 minutes. Season with salt and pepper.

   Shell the prawns and cook them in a pan with one tablespoon of oil and 4 tablespoons of water.

   Arrange the ingredients on plates in this order: the penne, the leek fondue, then the gambas.

2. 2

   Pasta preparation

   Boil the water for the pasta and cook them “al dente” following the instructions on the pack.