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.
12 April, 2014
serves for
1
total time
0
HR
0
MIN
ingredients
Tuna
60 g
Limes
1 each
Anchovies
2 each
Garlic
1 clove
Fish stock
1 dl
White wine
0,05 dl
Whipped cream
2 dl
All purpose flour
50 g, white
Butter
50 g
Sugar Cane
30 g
Salt
5 g
Pistachios
50 g, mashed
Egg Whites
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.
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