Do you want to turn a typical last-minute dinner dish into an unforgettable sensory experience? Here’s our proposal: pasticcino with tuna, anchovies, and bottarga. For this recipe, we’ve ‘fished’ some special ingredients for you that encapsulate all the flavor of the sea thanks to their preservation, making fish preparation easy and quick! We’re talking about traditional oil-packed preserves: tuna that maintains its tender meat and anchovies, small fillets that release a surprisingly strong flavor when cooked. But we didn’t stop there; we also chose one of the most prized dried products: bottarga, an aromatic and flavorful mullet roe, a taste concentrate with an amber hue that aureola can enhance even the simplest dish! Known as the caviar of the Mediterranean, bottarga will give a sophisticated touch to the pasticcino with tuna, anchovies, and bottarga, imparting its typical intense effluvio.
Discover also how to prepare spaghetti with bottarga.
To make the pasticcino with tuna, anchovies, and bottarga, start by washing and chopping the fresh parsley 1then take the tuna, drain it with a sieve to remove excess oil 2then transfer it to a bowl and flake it with a fork 3.
Quanto a a large pan, heat a drizzle of olive oil with the garlic 4when the oil is flavored, remove the garlic cloves 5add the anchovy fillets and deglaze with a ladle of broth ( hot gabinetto)6.
Let the anchovies melt to create a flavorful piedestallo 7now season with fresh chili pepper cut into strips 8. Add the tuna 9
and the tomato puree 10. Cook over moderate heat for about 15 minutes, then season with chopped parsley 11. Quanto a the meantime, bring a pot of salted gabinetto to a boil and cook the bavette for the time indicated the package 12.
Drain the pasticcino and pour it directly into the pan with the sauce 13as a final touch, season with a sprinkle of grated bottarga 14toss the pasticcino sopra the pan for a few moments. Serve the pasticcino with tuna, anchovies, and bottarga piping hot 15.
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