Pasta with Pesto, Fresh Tuna and Confit Tomatoes
Fresh ingredients, good, simple and easy to prepare to combine in a delicious recipe perfect for the summer! ... Pasta with pesto, fresh sautéed tuna and confit tomatoes.
IngredientsTunaCherry tomatoes confitPesto alla GenovesePasta
Ingredients for Pesto70 g Basil30 g Pecorino cheese or hard ricotta50 g Parmigiano Reggiano 30 g Pine nuts70 ml Oil
Ingredients for confit cherry tomatoesCherry tomatoesSaltSugarExtra virgin olive oilThyme
Preparation of confit cherry tomatoesTake the cherry tomatoes and cut them in half with a serrated knife. Arrange them with the inside facing upwards in a baking tray covered with baking paper, seasoned with salt, sugar, oil and thyme. Preheat the oven to 140 ° C and dry the cherry tomatoes for at least 1 hour and a half in the oven.
Preparation of PestoInside a mixer put the basil leaves and oil and ice (ice is used not to overheat the basil too much and keep the color lighter), start to blend using the blender jerky (not continuously). Then add the other ingredients, pine nuts, Parmesan cheese and pecorino cheese, continuing to blend until you get the consistency of the pesto you want.
Tuna preparationTake the fresh tuna fillet and cut it into fairly coarse cubes. Sauté the tuna in a pan with a drizzle of extra virgin olive oil until cooked.
Preparation of pastaBoil the pasta in boiling water, after which add all the ingredients and the dish is ready!
Fresh ingredients, good, simple and easy to prepare to combine in a delicious recipe perfect for the summer! ...
Pasta with pesto, fresh sautéed tuna and confit tomatoes.
Ingredients
Tuna
Cherry tomatoes confit
Pesto alla Genovese
Pasta
Ingredients for Pesto
70 g Basil
30 g Pecorino cheese or hard ricotta
50 g Parmigiano Reggiano
30 g Pine nuts
70 ml Oil
Ingredients for confit cherry tomatoes
Cherry tomatoes
Salt
Sugar
Extra virgin olive oil
Thyme
Preparation of confit cherry tomatoes
Take the cherry tomatoes and cut them in half with a serrated knife. Arrange them with the inside facing upwards in a baking tray covered with baking paper, seasoned with salt, sugar, oil and thyme. Preheat the oven to 140 ° C and dry the cherry tomatoes for at least 1 hour and a half in the oven.
Preparation of Pesto
Inside a mixer put the basil leaves and oil and ice (ice is used not to overheat the basil too much and keep the color lighter), start to blend using the blender jerky (not continuously). Then add the other ingredients, pine nuts, Parmesan cheese and pecorino cheese, continuing to blend until you get the consistency of the pesto you want.
Tuna preparation
Take the fresh tuna fillet and cut it into fairly coarse cubes. Sauté the tuna in a pan with a drizzle of extra virgin olive oil until cooked.
Preparation of pasta
Boil the pasta in boiling water, after which add all the ingredients and the dish is ready!
No comments:
Post a Comment