Mezze Maniche Rigate med tonfisk och rostad paprikasås

"tonfiskgömman" av Carolina Diaz

Klassikere - Rigatoni - Barilla

Gjord Med

Rigatoni | Barilla

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Prep
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Skicklighet
Expert


Ingredienser

Ingredienser för 4 personer

  • 300gr Barilla Pasta Mezze Maniche Rigate alt. Barilla Rigatoni
  • 300gr San Marzanotomater, hela skalade
  • 50gr lök, tunnt skivad
  • 3 klyftor vitlök, tunnt skivad + 1 tsk pressad vitlök
  • 250g röd papriuka
  • 100g Extra Virgin olivolja + 1 tsk
  • 2 tsk salt
  • 300g grädde
  • 4 blad salvia
  • 50g vitvinsvinäger
  • 1 tsk krossade torkade paprikaflakes
  • 30g bläckfisks bläck
  • 350g tonfisk från mitten i kuber ca 1,5x1,5cm
  • 1 tsk hackad persilja
  • 1 tsk citroncest
  • 1 tsk gräslök
  • 2 tsk fisksås av ansjovis
  • 50g saltad tonfisk
  • 50g persiljeolja

Metod

  • ROASTED RED PEPPER SAUCE

    1. Roast red bell peppers over open flame until charred. Once they are completely cooled peel completely.
    2. Heat a pot on medium heat. Once it’s heated add oil, onion, garlic and sautee until translucent.
    3. Add the rest of the ingredients and allow to simmer for 25 minutes.
    4. Puree in a blender until completely smooth.

  • TUNA

    Toss all ingredients in a bowl: tuna loin, minced garlic, minced parsley, lemon zest, salt, extra virgin olive oil, chives, colatura.
  • TO ASSEMBLE DISH:

    1. Cook pasta as directed.
    2. In the meantime heat roasted red pepper sauce in a pan. Add cooked pasta and toss together.
    3. Add tuna to a plated mound of pasta.
    4. Garnish with grated bottarga and drizzle parsley oil.

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