Tuesday, May 2, 2017
Creamy Tuna Noodle Cazuela
TOTAL TIME: 40 MINUTES SERVINGS: 4 SERVINGS OR
4 INDIVIDUAL GRATINS
12 ounces farfalle pasta
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3 cups whole milk or half-and-half
1-1/2 cups frozen baby peas
3/4 cup piquillo peppers, sliced (6 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 6-ounce can or jar solid white tuna in oil, drained and flaked
Freshly ground pepper
1/2 cup panko (Japanese bread crumbs)
1 . Preheat the oven to 450*. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain.
2 . Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes.
3 . Add the farfalle pasta, frozen baby peas, sliced piquillo peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer the mixture to a large baking dish, a <em>cazuela</em> (casserole dish) or 4 individual gratin dishes.
4 . In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the panko over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling. Serve right away.
Crisp, medium-bodied Languedoc white.