Silvio Abreu
Funchal, Madeira, Portugal
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  • Ingredients

    Pasta – 250gr
    Beef – 150gr
    Green Pepper - 1
    Red Pepper - 1
    Onion - 1
    Garlic - 2 cloves
    Flour – 3 Tablespoons of Soup
    Butter - 3 Tbsp
    Milk - 600ml
    Cheese – 120gr (Grated Cheddar and Mozzarella)
    Olive Oil - A few threads
    Oregano - A Pinch
    Paprika - A Pinch
    Pepper - A Pinch
    Salt - A Pinch



    Start by making the dough, as I had leftovers I cooked both fussili dough and penne dough, but you can use any dough you like, in a large pan with boiling water and a pinch of salt, let it cook until al dente, then drain and leave. part.
    Create a sauté in a large skillet over medium heat with a drizzle of olive oil, followed by the minced garlic and onion followed by the peppers cut into strips, let it sauté until the onion is golden.
    Then add the minced meat and season everything with a pinch of dried oregano, paprika, pepper and salt, let it cook until the meat is ready, then remove from the heat.
    Now make the béchamel, heat the milk, then add the butter and flour in a pan, mix until creating a ball of dough.
    Now add a pinch of salt and add a little milk, mix well.
    Continue to add milk little by little, always stirring between each addition until you get a very smooth cream, you want a more liquid béchamel because then you'll still put it in the oven.
    Now mix the dough with the stew and place it on a platter to put in the oven, cover it with the béchamel and the grated cheese and put it in a preheated oven at 180ºC for about 15 minutes until the cheese is well gratin. serve with a nice creamy salad, enjoy.

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