Cotovelinhos au gratin

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  • Cotovelinhos: 300 g
  • Olive oil: A wire
  • Butter: 20 g
  • Flour: 20 g
  • Milk: 50 cl
  • Cream: 20 cl
  • Eggs (gems): 2
  • Tuna: 3 Cans
  • Cheese grated emmental: 150 g
  • Nutmeg ground: to taste.
  • Salt and pepper: taste.
  • Butter: the taste.


Pre-heat the oven to 180.

Take the dough to the baking al dente in boiling water seasoned with salt and a dash of olive oil. Melt the butter in a pan. Let that be with a color hazel and add the flour. Mix very well. Add the milk in the wire, without stopping stirring with a wire whisk. Bring to boil, stirring constantly. Let thicken a bit and incorporate the cream. Remove the pan from the heat and incorporate the gems. Season with salt, pepper and a pinch of nutmeg.

Add the tuna and mix well. Drain the cotovelinhos and pass them quickly under cold water. Drain again, and add to the pot in white sauce with tuna. Involve. Spread a layer of pasta at the bottom of a baking dish and sprinkle with grated cheese.

Cover with another layer of cotovelinhos and start up the ingredients, ending with grated cheese.

Spreading bits of butter over the surface and take the hard grating in the oven for 10-15 minutes, 180.

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