olyaorl
250 g wide noodles; 750 g leeks; 1-2 red bell pepper pods; 1 onion; 1-2 tablespoons of olive oil salt; coarsely crushed hot pepper; 250 g heavy cream; 250 g of ripe camembert cheese; grated nutmeg.

1. Boil the noodles in a large amount of salted water according to the instructions on the package until they are not completely softened, drain the water, rinse with cold water and dry.

2. Peel, wash, cut the leeks into rings. Cut the bell pepper pod in half, core it, wash and cut into cubes. Peel and chop the onion.

3. Heat vegetable oil, simmer onions, bell peppers and leeks on low heat for 10 minutes. Season with salt and pepper.

4. In a saucepan, bring the cream to a boil, then add the diced camembert and dissolve while stirring. Season the sauce with grated nutmeg.

5. Lightly grease a refractory mold with high walls. Gently mix vegetables and noodles, transfer to a mold, pour sauce on top and sprinkle with ground hot pepper.

6. Place the casserole in an oven preheated to 180 ° and bake for about 25 minutes.

Italian soft camembert cheese varieties, processed cheese, etc. are great for cheese sauces. The sauce will be even more piquant when made with white-mold cheese, which tastes significantly more delicate than cream cheese.

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