bucatini all'etrusca con tonno
etruscan bucatini with tuna
Here’s a ‘fish’ version of the Pici all'Etrusca recipe that you could do - I used tuna fillets in olive oil at the combining stage, but you could try fish antipasto, octopus, squid, prawns, crab or cod.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare all the ingredients
boil the eggs
allow eggs to cool
begin to blend ingredients
boil the pasta
combine the sauce, tuna, pasta
etruscan bucatini with tuna
INGREDIENTS
FOR FOUR PEOPLE
1 tin tuna in olive oil
PESTO
a large handful basil
a large handful parsley
3-4 leaves fresh mint
2-3 small cloves garlic / to taste
1 egg per person
6-8 tblspns EVO
100g (3.5 oz) pecorino / to taste
PASTA
400g (14 oz) dry /fresh pici /
bucatini/spaghettoni
MANTECATURA (?)
none, simply combine
METHOD
Begin by hard-boiling 1 egg per person. Remove the shells and allow them to cool completely. When they’re cold, hold remove the yolks and set them aside. Break up the whites, using a fork. Crush the garlic and set aside. Drain the oil from the tuna and carefully flake it. Set it aside. In a similar way to making a pesto, use a blender to pulse blend about half all the ingredients. Keep tasting as you blend and don’t spare the oil - you need to arrive at a pretty liquid, oily mix as the egg will tend to dry things up. Add one of the yolks just before you stop blending. Taste again and adjust salt / pepper, then set the pesto aside.
Boil the pasta and combine it with the pesto and most of the tuna, without using any pasta water. If your combined pasta is too dry, add a drizzle of EVO. This is quite an oily, not a starchy sauce. Crumble egg yolk on each portion with a few more flakes of tuna, together with more black or pink pepper and pecorino.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
