Tuna Spaghetti with Bagna Cauda, Pistachio Crumble and Lemon Zest

Tuna Spaghetti with Bagna Cauda, Pistachio Crumble and Lemon Zest

Tuna Spaghetti with Bagna Cauda, Pistachio Crumble and Lemon Zest

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.

April 12, 2014

serves for

1

total time

0 HR 0 MIN

ingredients

Tuna
60 g
lime
1 each
Anchovies
2 each
Garlic
1 clove
fish broth
1 dl
White wine
0,05 dl
whipped cream
2 dl
Flour
50 g, white
butter
50 g
Sugar cane
30 g
salt
5 g
Pistachios
50 g, mashed
Egg white
20 g

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.

Search Recipes

Spaghettoni with Nolche olives, lemon scented tomatoes and oregano from Vendicari

Spaghettoni with Nolche olives, lemon scented tomatoes and oregano from Vendicari

Next Recipe