Spaghetti with red tuna
Spaghetti of thickness similar to bucatini ones, in which the semolina flour is mixed with the buckwheat.
The taste is a little bit more rustic and the consistency is very firm.
The porosity of pasta makes it well adapted to absorb the sauce of fresh tomato.
The tuna is cut into small and irregular pieces and added to the pasta when already cooked and pan-fried with tomato sauce.
Just the heat of the spaghetti in a frying pan is enough to cook the tuna which should remain soft and juicy.
Our dishes
The host recommends
Bardolino Chiaretto ZenatoBardolino d.o.c. Peschiera del Garda (VR), 2010
Gentle and palatable, with aroma of small red berries, but also dry and savoury, ends with slightly bitter harmonious and subtle taste.
It goes well with the rustic flavor of buckwheat pasta and maintains the marine contribution of Red Tuna.
Did you know that...
Although it is considered a cereal, the buckwheat belongs scientifically to the grass family, in Valtellina it is used for preparing of the Pizzoccheri, in Japan for the soba, in Russia for the bliny and in Anglo-Saxon countries for porridge.Buckwheat contains sugar that invigorates the blood vessels and improves microcirculation.
The dried leaves of this grain may be used for infusion
The chef's suggestions
To preserve the succulence of tuna, it is better not to cook the tuna pieces in tomato sauce.You can just pan-fry the raw tuna pieces together with the pasta at the end of the cooking.
