ItalianRoman
Trenette with Braised Tuna
by Gambero Rosso · 452K subscribers on YouTube
A Sunday-style dish by chef Gianfranco Pascucci, where tuna is marinated with spices and herbs, boiled, then slowly braised with tomato sauce. The cooking broth is reduced with porcini mushrooms and used to dress trenette pasta, finished with salted ricotta.
- Difficulty
- medium
Ingredients
9 items- Tonno (sotto gola e lobi frontali, ventresca)throat and front lobes, ventresca (belly)
- Spicesfor marinating
- Aromatic Herbsfor marinating
- Waterfor boiling and reducing
- Tomato Saucefor the braise
- Porcini Mushroomssliced, added to reduced broth
- Salta pinch
- Trenettedry pasta
- Salted Ricottagrated or crumbled, to finish
Method
- Marinate the tuna (throat and front lobes, ventresca) with spices and herbs for about 6 hours.
- Boil the marinated tuna in water for 15 minutes.
- Add tomato sauce to the boiled tuna and cook slowly (braise).
- Cook the trenette pasta in boiling salted water for 5 minutes.
- Take the cooking water from the tuna, reduce it slightly, and add sliced porcini mushrooms.
- Drain the pasta al dente and add it to the pan with the braised tuna and the reduced mushroom broth.
- Add a pinch of salt and a little salted ricotta, then toss everything together.
- Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
