Recipe

First course

Tuna Spaghetti with Bagna Cauda, Pistachio Crumble and Lemon Zest

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Tuna Spaghetti with Bagna Cauda, Pistachio Crumble and Lemon Zest
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An exclusive tuna recipe prepared by Italian chef Enrico Cerea at 'Live From Milan': find out how he turns tuna into spaghetti, preparing a tasty first course.

Ingredients
Ingredients
For the bagna cauda
For the crumble
Info box
  • Recipe category First course
  • Recipe yield 1
Preparation

For the bagna cauda
Dilute the garlic in a little oil, add some white wine, add fish broth and let it diminish in half.

Take out the garlic and add the cream, boil for 5 minutes, blend and drain. Cut the tuna ad prepare spaghetti with salt, pepper and lime zest

For the crumble
Mix all the ingredients, knead for a minute and bake for another 4.

Sit the bagna cauda on a plate, add the spaghetti in the middle and top it with the crumble.

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