Wednesday, May 18, 2011

Bucatini with spinach au gratin

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 300g. bucatini 700gr. spinach leaves 1 leek 200g. cooked ham, diced 40g. butter 350ml. milk 1 tablespoon flour 2 tablespoons bread crumbs 1 pinch of nutmeg salt pepper PROCEDURE -------------------------- Bring to a boil a pot with salted water and cook the pasta.

Al dente Drain and keep aside. Thoroughly clean the spinach, plunge into boiling salted water and cook for 10 minutes. Drain and let cool. Well with your hands to squeeze and chop coarsely. Wash the leek, dry and cut into rounds. Scald for 10 minutes in salted water, then drain. In a bowl, mix the chopped spinach with washers leek, add the pasta and diced ham, stir.

Grease a baking dish and pour the pasta. Preheat oven to 180 degrees. Meanwhile, in a saucepan, melt half 'of butter, pour the flour and cook 3 minutes, stirring constantly. Add milk and continue stirring, add salt and pepper and sprinkle with nutmeg. Pour this sauce over pasta, sprinkle with the breadcrumbs and the rest of the butter cut into small pieces.

Bake for 20 minutes, until the surface will be 'well-baked. When cooked, remove from oven, let stand a few minutes and serve. TIP If you want a flat 100% vegetarian raised the ham.

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