Name: Gorgonzola And Leek Pasta Bake
Ingredients: 150 g Ripe; strong Gorgonzola,; ; cubed (5oz); 4 Small; tender leeks,; ; trimmed and sliced; ; thinly (discard the; ; hard green parts); 1 500 gram sho pasta of your choice; (penne, conchiglie; ; etc.) (17 1/2oz); 2 tb Olive oil; (2 to 4); Grated nutmeg; 100 ml Milk; (4fl oz); 100 ml Crem. fraiche; (4fl oz); Salt and freshly milled black pepper; 1 tb Butter or low fat spread; 3 tb Parmesan cheese; 1 sm Fresh mozzarella; drained and very; ; thinly sliced

CATEGORY	CUISINE	TAG	YIELD
Dairy		Food3, Ood9	6	servings

INGREDIENTS

150	g	Ripe; strong Gorgonzola,
		; cubed (5oz)
4		Small; tender leeks,
		; trimmed and sliced
		; thinly (discard the
		; hard green parts)
1		500 gram sho pasta of your choice; (penne, conchiglie
		; etc.) (17 1/2oz)
2	tb	Olive oil; (2 to 4)
		Grated nutmeg
100	ml	Milk; (4fl oz)
100	ml	Crem. fraiche; (4fl oz)
		Salt and freshly milled black pepper
1	tb	Butter or low fat spread
3	tb	Parmesan cheese
1	sm	Fresh mozzarella; drained and very
		; thinly sliced

INSTRUCTIONS

Wash and prepare the leeks first. Put them into a wide frying pan with the
oil and cook them gently until soft and lightly browned. Season to taste
and add water if necessary to help them cook.
Meanwhile, bring a large saucepan of salted water to a rolling boil. When
it boils, throw in the pasta and stir. Return the water to the boil and
cook the pasta until al dente. Drain and transfer back to the saucepan.
Place the gorgonzola and milk into a bowl and place this bowl over a
smaller pan of simmering water. Allow the gorgonzola to melt and stir in
through the milk. Add a little grated nutmeg to the melted cheese mixture.
Add the leeks, the melted cheese mixture and the creme fraiche to the
drained pasta. Stir together thoroughly to evenly distribute all the
ingredients. Season to taste with salt and pepper.
Lightly grease an ovenproof dish large enough to take all the pasta with
the butter or low fat spread. Pour the pasta into the dish, cover randomly
with the thin slices of mozzarella and sprinkle with parmesan. Place in a
medium hot (200&deg;C/375&deg;F/gas mark 5) oven for 10 minutes, or under a hot
grill for about 4 minutes, or until the top is lightly browned and
bubbling. Serve at once with a fresh green salad, some crusty bread and a
light red wine.
Converted by MC_Buster.
Per serving: 62 Calories (kcal); 6g Total Fat; (84% calories from fat); 2g
Protein; 1g Carbohydrate; 4mg Cholesterol; 55mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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