Struggling to preserve the Italian culinary tradition oversea

Category: Antipasti (Page 2 of 2)


INGREDIENTS (4 servings)

1.3 lb of fresh tuna / 2 spoonfuls of mustard / 10 grape tomatoes / 2-3 spoonfuls of cane sugar / 1 ginger radish / extravirgin olive oil / salt

Chop the tuna with a knife to very tiny squares. In a bowl, mix the tuna with the mustard, blend the 2 ingredients together working with your hands to give the fish the shape of an hamburger. Sear the tuna in a hot pan with a drop of oil and salt, leaving it raw on the inside. Cut the tomatoes in half and brown them in a pan with the sugar, the grated ginger and a pinch of salt. Cook for few minutes to let the tomatoes caramelize. Serve the tuna with the confit tomatoes.


INGREDIENTS (4 servings)

1 carrot / half yellow pepper / 1 red onion / 0.5 lb tomato sauce / 2 spoonfuls of pesto / 1 roll of phyllo dough / 1.5 oz of soy sauce / extravirgin olive oil

Cut┬áthe carrot and the yellow pepper to small sticks. Slice the onion. Brown the vegetables in a pan with a drop of oil, leaving them a bit crunchy, then add salt. Heat in a ┬ásmall saucepan the tomato sauce with the pesto, transfer the vegetables in a bowl and season them with this sauce. Brush with olive oil a roll of phyllo dough and fill it in the center with a spoonful of vegetables. Fold the longer sides of the dough toward the inside, then roll it from the shorter side, to create a “spring roll”. Brush it again with a bit of oil. Cook the rolls in the oven at 356 F for some minutes. Serve with soy sauce

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