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Silvio Abreu

Funchal, Madeira, Portugal

Silvio's Interests

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Ingredients:

160g of pasta to taste
170g of drained tuna in water canned (2 cans of natural tuna)
40g of margarine
half chopped onion
1 chopped garlic clove
1 tablespoon of unleavened wheat flour
2 tablespoons full of tomato pulp
300 ml of milk
50g of green olives stuffed with peppers and cut in half
80g of grated mozzarella cheese
Dried oregano leaves
Salt q.s.
Pepper q.s.
Nutmeg q.s.

Preparation:

1. In a pan of boiling water, season with salt.
Place the dough to bake for the time indicated on the package.
After the pasta is cooked al dente, drain it.

2. Meanwhile, in a saucepan, heat the margarine, onion and garlic.
Stir and let it cook over medium heat without letting it brown.

3. After the onion is well braised, add the flour and stir.
Gradually and while stirring, add the milk.
Also add the tomato pulp.
Season with pepper, nutmeg, a little salt and oregano leaves.
Mix everything very well.
Finally, fold the tuna, olives and as soon as it starts to boil, the dough.

4. Place on an oven tray.
Sprinkle with grated cheese and oregano leaves.

5. Place in a preheated oven at 250ºC and brown only on the top rack for 10 minutes.
After the cheese au gratin, remove and serve.