For this summer we reveal a recipe for a wonderfully fresh mosaic of Mediterranean flavors, served directly in the 850g’s Armatore bluefin tuna belly tin.
- GENTILE PENNE RIGATE or RIGATONI
- ARMATORE BLUEFIN TUNA BELLY IN OLIVE OIL
- MURAGLIA ESSENZA EXTRA VIRGIN OLIVE OIL
- PINE NUTS
- OLIVES
- PARSELY
- PEPERONE CRUSCO
- 15 MINUTES
- Serves 2 to 3
- Created by Riccardo
Ingredients for this recipe
The Ventresca
Ventresca aka Belly tuna is the most precious and succulent part of the fish that can take leading role in many recipes.
Let’s start with pasta with ventresca, a quick recipe made in just 15 minutes and perfect to serve in summer. Still on the subject of first courses and spaghetti, this precious part of the tuna becomes a treasured ingredient to add to pasta alla carrettiera too, a Sicilian specialty.
For those who particularly love sweet and sour flavors, the ventresca becomes an invaluable ingredient – a slice of fish with spinach, raisins, and pine nuts or with raw ham for an excellent dish that crosses “sea and mountains”.
Prepare the sauce
Put the chilli flakes (peperone crusco), pine nuts and olives in a pan with the olive oil. Simmer, letting all the ingredients stew together for about 5 minutes without colouring.
Meanwhile boil pasta in salted water, drain “al dente” and end cooking under cold water.
Add the ventresca
Stir in the Ventresca and heat gently, being careful not to over mix.
Penne rigate with ventresca is ready!
Add extra ventresca and decorate with some parsley. Enjoy it directly in the tin!
