Elbow macaroni gratin alle cinque Pi

1 tbsp butter

400 g Leeks

halved lengthways, cut into fine strips

½ bunch of flat-leaved parsley

finely chopped

½ tsp salt

450 ml vegetable bouillon

350 ml cream

5 tbsp tomato purée

150 g grated Parmesan or Sbrinz

½ tsp salt

½ tsp pepper

500 g elbow macaroni

Heat the butter in a saucepan. Add the leek and sauté for about 5 minutes, stirring occasionally. Mix in the parsley and salt.

Stir together the bouillon, cream and tomato purée in a gratin dish, stir in ¾ of the Parmesan and season with salt and pepper to taste. Mix in the elbow macaroni and cooked leek. Sprinkle with the remaining Parmesan. Place the gratin dish on a wire shelf in the cold cooking space and cook at 180 °C for about 30 minutes using the hot air humid mode.

Hot air humid 180 °C for 30 Mins