Stuffed conchiglioni with tuna and piccatiello tomatoes are a tasty and delicious dish, perfect for a special lunch or dinner. The conchiglioni pasta is cooked al dente and then filled with a tuna cream prepared with shallots, capers, anchovies in oil, and tuna in oil. The stuffed conchiglioni are then baked in the oven until the surface is golden. Meanwhile, a piccatiello tomato dressing is prepared, with tomatoes cut into pieces, minced garlic, and basil leaves. The stuffed conchiglioni are served hot, accompanied by the piccatiello tomato dressing.
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Stuffed Conchiglioni with Tuna and Diced Tomatoes
Instructions
- In a pan, put some olive oil and add chopped shallot, capers, anchovies in oil, and tuna in oil.
- Cook over medium heat until the ingredients have softened.
- Add the flour and mix well to form a cream.
- Gradually pour the milk into the pan, stirring constantly to avoid lumps from forming.
- Cook the sauce over medium-low heat until it thickens slightly.
- In the meantime, cook the conchiglioni pasta in salted water until al dente.
- Drain the pasta and stuff it with the previously prepared tuna cream.
- Arrange the stuffed conchiglioni in a lightly greased baking dish.
- Bake the conchiglioni at 180°C for 3-4 minutes, until the surface is golden brown.
- While the conchiglioni are in the oven, prepare the diced tomato dressing.
- In a pan, heat some olive oil and add the chopped garlic.
- Add the diced tomatoes and sauté for a few minutes.
- Add the basil leaves and mix well.
- Serve the stuffed conchiglioni hot, accompanied by the diced tomato dressing.