Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To cook the pasta
For an ovenproof dish approx. 3 litre capacity, greased
How it's done
To cook the pasta
Cook the pasta and leek in boiling salted water for approx. 4 mins., rinse in cold water, drain, place in the prepared dish.
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat, pour in all of the milk at once, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins. until the sauce is thick and creamy. Stir in the cheese, keep stirring until the cheese has melted. Mix the sauce into the pasta.
Place the breadcrumbs in a bowl with all the other ingredients up to and including the fleur de sel, mix by hand to form a crumbly mixture. Spread on top of the pasta.
Approx. 35 mins. in the centre of an oven preheated to 200°C.
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