Penne with Creamy Leek and Gruyere
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | KNORR Collezione Italiana Penne |
| 1 | l | KNORR Chicken Bouillon , or Vegetable Bouillon |
| 25 | g | KNORR Bouquet a l'Italienne |
| 250 | ml | Knorr Cuisine Cooking Cream |
| 200 | ml | Wine, white , Dry |
| KNORR Roux Brown | ||
| 100 | g | Leeks, white , cut into julienne |
| 1 | pc | Onion, Medium, Finely Diced |
| 500 | g | Butter |
| 200 | g | Cheese, Gruyere , Grated |
| Basil leaf for garnish , Chopped |
Preparation
1. Sweat off the onions and leeks with the Bouquet a'la Italienne.
2. De glace with white wine.
3. Pour in the bouillon and bring to the boil.
4. Bring to the required consistency with roux blanc.
5. Add in the grated Gruyere Cheese and allow to melt.
6. Finish the sauce with cooking cream.
7. Cook the pasta as directed.
8. Drain off and toss in a little butter.
9. Pour over the pasta and mix through.
10. Serve with chopped basil.
