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August 17, 2021

Farfalle with Smoked meat, cauliflower puree, leek, and parmesan

Ingredients

  • 1 can of Farfalle
  • 450 g smoked meat to be chopped or sliced very thinly (or sausage)
  • 1 bag of Épurée cauliflower purees
  • 1 cup of cooking cream
  • 1 leek, diced
  • 1 liter of baby spinach
  • 2 cloves of chopped garlic
  • 1 Shallot
  • 2 green onions
  • 2 tablespoons chopped parsley
  • Parmesan shavings
  • ½ cup of white wine
  • Olive oil
  • Salt and pepper

Preparation

  1. Bring a large pot of salted water to a boil and cook the pasta as directed on the package. Al dente! Drain, add a drizzle of oil, and set aside.
  2. In a large frying pan, sweat the leeks and smoked meat with olive oil.
  3. Add shallots and garlic. Season with salt and pepper.
  4. Deglaze with white wine and add cauliflower puree and cream. Reduce to desired consistency.
  5. Meanwhile, chop green onions and chives.
  6. Add the pasta to the sauce before serving and add the spinach.
  7. Place the pasta on the plate and finish with the green onions, chives, and parmesan.
  8. Enjoy your meal!
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