Caserecce al ragù di tonno / Tuna ragout caserecce
Caserecce al ragù di tonno / Tuna ragout caserecce
by Ralf-jd
1 Comment
Ralf-jd
Basic recipe:
The tuna I managed to get that day was a bit lean. I marinated the tuna chunks for a few hours in oil, salt, pepper, basil, parsley and a couple of leaves of mint. I got then to cooking the tuna and making a ragout. I put the tomatoes in hot water for a minute and cold bath to remove the skin and I did then proceeded to cook them for a salsa with some onion. While the salsa was getting ready I put the tuna in a pot with some oil, getting a bit of colour in it to then add a splash of white wine. Once the alcool has evaporated, I added the salsa in with a few mint leaves and let it cook for a few hours at very very low fire in order to tenderise the tuna chunks. The last 20/15 minutes of cooking of the sauce I add some Black olives, pine nuts and dried raisins. Once the ragout was of the consistency I liked, I cooked the pasta making sure to finish it for the last 3 minutes of cooking in a separate pan with a touch of water and some ragout sauce (just the sauce, no tuna meat). Then once ready I added the ragout and enjoyed
1 Comment
Basic recipe:
The tuna I managed to get that day was a bit lean.
I marinated the tuna chunks for a few hours in oil, salt, pepper, basil, parsley and a couple of leaves of mint.
I got then to cooking the tuna and making a ragout. I put the tomatoes in hot water for a minute and cold bath to remove the skin and I did then proceeded to cook them for a salsa with some onion.
While the salsa was getting ready I put the tuna in a pot with some oil, getting a bit of colour in it to then add a splash of white wine. Once the alcool has evaporated, I added the salsa in with a few mint leaves and let it cook for a few hours at very very low fire in order to tenderise the tuna chunks.
The last 20/15 minutes of cooking of the sauce I add some Black olives, pine nuts and dried raisins.
Once the ragout was of the consistency I liked, I cooked the pasta making sure to finish it for the last 3 minutes of cooking in a separate pan with a touch of water and some ragout sauce (just the sauce, no tuna meat). Then once ready I added the ragout and enjoyed