Celery cheese with salmon bèchamel

Wash the leek and cut into thin rondelline; put it in a pan with very little water, a pinch of salt, wine and let Cook on a moderate flame. Meanwhile clean up salmon from thorns and from the skin, wash it and cut it into pieces; put it in a pan with leek and let it cook for a few minutes. When the wine has evaporated, turn off the heat and keep aside.

In a large pot to prepare the bèchamel, that must be very nearly as liquid cream, and proceed as follows: put the milk in a saucepan cold or at room temperature with a pinch of salt, butter and flour. Thoroughly mix all these ingredients with a spoon, taking care to dissolve all lumps of flour. When all is well mixed, put the pan on the fire and continue turning with a spoon without ever stopping up to what the compound that will begin to simmer. At this point, add a pinch of freshly ground pepper and a pinch of nutmeg. Stir for 1 minute and the bèchamel is ready; keep it aside.

Turn on the oven to 200° c/220°, brush with a teaspoon of oil a baking dish from oven and spread a sprinkling of bread crumbs, making sure to remove any excess. Boil the pasta in salted boiling water just for a few minutes. Put in a bowl 4-5 spoonfuls of bèchamel and add the salmon to the bèchamel remained in the pot; then drain the pasta, place it in the pot and add all the ingredients for a couple of minutes. Season the bread crumbs with grated Parmesan a pinch of salt and a teaspoon of oil. Pour the dough into the baking dish, good level, deploying over the bèchamel by hand in the bowl, the seasoned breadcrumbs and a little freshly ground pepper. Move the baking pan in hot oven and let bake for 20-25 minutes or until golden brown. Remove the baking dish from the oven and let it firm up for 5 minutes before serving.