Il fatto di avere a disposizione things so good, it makes me happy, I love good food and above all I like to know the origin of the products they use, the plate acquires a completely different charm, another poem, a tomato that tastes like tomato can really upset me and give flavor and strength a plate .. become familiar with this island and Manfredi found me even the gardener of trust already own one that produces good tomatoes from the burning sun of this small land in the sea, small onions and red ... then obviously can not miss my touch: Capers .. scattered p er the island, so I started to collect them and salt them, really special, and oregano, which I found by accident when returning from sea a whole expanse of the pungent scent of oregano, sin which is already in flower!! Tuna then do not talk about really excellent, a red brick that leaves little room the words and the desire to eat! In short, the Instead of pasta are chitarrine that eventually all are also the most expensive dish well 4:50 euros for 250 grams, but what it was worth it .. but the tuna here in Malta is at least 10 euro unless in Palermo, I paid 350 g of tuna 4 euros ....
For 2 people I used: 200 g of tuna
3 tomatoes
olio evo
sale pepe e origano poco
cipolla
capperi
menta
Il procedimento potete anche immaginarlo, ho fatto un soffritto con la cipolla ho aggiunto il pomodoro, ho lasciato che appassisse e ho unito il tonno ho sfumato con vino bianco, ho aggiustato di sale e pepe ed in ultimo ho aggiunto la menta, se volete far risottare la pasta nel condimento, non fate cucinare eccessivamente il tonno rischierebbe di diventare troppo stoppaccioso !!!!
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