Stuffed Conchiglioni (Large Shells) with Tuna and Tomatoes Piccatiello
Instructions
Put oil in a frying pan, shallots, capers, anchovies and tuna.
Add the flour and milk until it forms a custard.
Farcirvi boiled al dente pasta and bake the pizza for 3-4 minutes.
Serve with sliced tomatoes sautéed with olive oil and garlic.
Ingredients and dosing for 4 persons
- 200 g of type pasta conchiglioni (large shells)
- 100 g of tuna in olive oil
- 10 g of capers
- 2 anchovies in olive oil
- 6 leaves of basil
- 300 g of piccatiello tomatoes
- 1 clove of garlic
- 2 tablespoons of flour
- 10 cl of milk
- 1 shallot
- Olive oil extra virgin
- Salt