of pickled tuna
half a head
of radicchio from Treviso
of red wine vinegar
of green onion
of extra virgin olive oil
Salt and pepper to taste
of ripe buffalo cheese
Put some tardy radicchio, pickled tuna, walnuts and half-ripe buffalo cheese together. What do you get? You get a balanced dish that smells delicious with the sweetness and oiliness of walnuts and cheese to foil the lightness, almost ineffable bitterness of the radicchio, exalted by the soft flavour of the pickled tuna, bluefish, everyday fish that is good for us (as you should know by heart if you’ve been reading my blog promoting everyday fish). If you can’t find any pickled tuna, you can use bonito, or just shrimps, and remember to scald the fish for just one minute because it must stay soft inside. I intentionally decided against pouring wine on the herbs because I wanted the slight bitterness of the radicchio and the flavour of the pickled tuna to come out.
Recipe ofAnna Parisi
Wash the radicchio and cut thinly with a knife. Chop the green onion. Heat 4 tablespoons of extra virgin olive oil in a frying pan and soften the green onion in it. If necessary add a few tablespoons of hot water. Turn up the stove, add the radicchio and sauté it for one minute, then add the vinegar (it retains the red colour of the radicchio). Add salt and pepper to taste and let simmer: it should stay crisp. Coarsely chop the walnuts and roast them in a frying pan. Dice the fillet of pickled tuna or bonito. Heat the remaining 4 tablespoons of oil in a frying pan, turn up the stove and sauté it for one minute. Add salt and pepper to taste and set aside. Finely slice the buffalo cheese. Boil the pasta in plenty of salted water until al dente and strain it. Keep a little of the water the pasta was cooked in. Toss the pasta with the radicchio. Add some of the water the pasta was cooked in if necessary, then stir in the chopped walnuts and pickled tuna. Turn the pasta onto a serving dish and garnish with cheese slices that will be melted by the hot pasta.
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