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Receta Parmesan tuna belly red
by Gianfranco Pulina

Parmesan tuna belly red
Calificación: 4.8/5
Avg. 4.8/5 6 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: CANAILY vermentino di GALLURA CANTNA TEMPIO PAUSANIA

Ingredientes

  • 1 eggplant black
  • salt q.b
  • 150 grams of tuna belly
  • Corax olive-brothers-Piras Alghero
  • Vermentino di Gallura
  • 200 grams of fresh tomatoes
  • 50 grams of parmesan reggiano

Direcciones

  1. Cut the eggplant into cubes
  2. saute pan with extra virgin
  3. blend with the Vermentino (white wine Gallura)
  4. with salt
  5. add fresh tomatoes (or cherry datterini) passed to the mixer,
  6. continue cooking and let the eggplant cubes remain crisp
  7. add the grated parmesan
  8. let rest for 5 minutes
  9. cut the bacon into large cubes
  10. sauté pan over very low heat while cooking almost raw!!!
  11. To place the chunks of tuna belly in silicone molds
  12. add the mixture of eggplant
  13. Serve hot with a sprinkling of salted ricotta cheese (smoked) Osilo (village in the province of Sassari)