Summary

Ingredients

• 2 leeks
• salt
• 2 tablespoon olive oil
• 300 g minced meat, mixed
• pepper
• Cayenne pepper
• 500 g pasta (e.. penne)
• 375 ml milk
• 150 g processed cheese
• nutmeg

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Instructions

1. Rinse and clean the leek. Cut the white and the light green into rings approx. 5 mm thick. Then wash the rings again briefly and drain well in a sieve. Remove 1 handful of leek rings and blanch for approx. 3 minutes in boiling salted water, then rinse with cold water.
2. Heat the olive oil in a large, non-stick pan. Add the minced meat and fry until crumbly, stirring constantly. Then season well with salt, pepper and cayenne pepper. Add the raw leek rings to the minced meat and cook for about 5 minutes.
3. Cook the penne according to the instructions on the package in boiling salted water until al dente. Add the milk to the leek and mince mixture and let the cheese melt in it. Season to taste with grated nutmeg.
4. Drain and drain the pasta. Arrange on preheated plates, pour the cheese and leek sauce over them and garnish with the blanched pore rings.
5. Tip: My husband likes to eat this dish with Gorgonzola instead of processed cheese - he makes the dish spicier.