0 Cop CAPRI 25 - Caesar Augustus

Braciole di tonno
Tuna steaks
Ingredients for 4: 4 fresh tuna
fillets, 150 g sultanas and pine
nuts, 1 small bunch parsley, 1
clove garlic, extra virgin olive oil,
500 g tomatoes.
This traditional recipe is popular
all over Campania in a version
made with beef: here it is
interpreted using fresh tuna
fillets.
Flatten the tuna fillets using a
small meat pounder – taking
care not to tear them, then
sprinkle them with some
chopped parsley and a few
sultanas and pine nuts. Roll
them up and secure with
toothpicks. Sauté the garlic in
the olive oil and use it to prepare
a tomato sauce. Cook the tuna
rolls in the sauce on a mediumlow
heat for approximately
twenty minutes. Turn up the heat
towards the end to obtain a nice
dense sauce. Sprinkle with
chopped parsley before serving.
Canneroni
con ventresca di tonno
Il pesce azzurro è ricco
Canneroni with tuna belly fillet
di composti insaturi “Omega 3” Ingredients for 4: 300 g
ritenuti dalla scienza importanti canneroni (short fat tube pasta),
per la protezione del cuore
100 g fresh tuna belly fillet, 1
e delle arterie.
aubergine, 300 g Piennolo
cherry tomatoes, a small bunch
Bluefish is rich in Omega-3 fatty of rocket, a small bunch of basil,
acids that are scientifically held
100 g olives, 50 g capers, 2
to protect both the heart and arteries.
cloves garlic, fennel seeds, extra
virgin olive oil.
Chop the tuna fillet into small
e sterilizzate per circa un’ora e
pieces and sauté with the oil and
mezza. Una volta raffreddate garlic. Crush another garlic
clove and, without removing the
si fanno stagionare in magaz- papery skin, fry in another pan.
Add the diced aubergine,
zino.
chopped tomatoes, capers and
Per affumicarlo, invece, si tolgono
i filetti eliminando le costole. Il tonno,
deposto su uno strato di sale marino macinato,
viene cosparso con un centimetro di sale
sulla parte più grossa riducendo lo spessore
man mano che si avvicina alla coda. Si lascia
così da un minimo di 12 ore a un massimo di
24 secondo le dimensioni. Se, dopo i tempi
stabiliti, i tessuti risultano ancora morbidi al
tatto lo si lascia ancora nel sale. Va poi lavato
bene e quindi affumicato per 24 ore in
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olives. Once the pasta is cooked
al dente mix it with the tuna,
adding the aubergine and
tomato sauce a little at a time.
Garnish with chopped rocket
and basil and a sprinkling of
fennel seeds.
Paccheri con alici fresche,
spunzilli e peperoncini
verdi dolci
Paccheri with fresh anchovies,
cherry tomatoes and sweet green
chili peppers
Ingredients for 4: 300 g paccheri,
2 sweet green chili peppers, 10/12
cherry tomatoes, 150 g fresh
anchovies, extra virgin olive oil, 1
clove garlic (chopped), salt and
basil leaves to taste.
Sauté the chopped garlic, green
chili cut into rings, anchovies
(scaled and chopped into little
pieces) and diced tomatoes. Add
a ladle of water taken from the
boiling pasta and a pinch of salt.
Cook the paccheri al dente,
drain and mix in the pan with the
sauce. Decorate each dish with
three cherry tomatoes and a
basil leaf.
Paccheri con tonno
e peperoncini verdi
Paccheri with tuna
and sweet green chili peppers
Ingredients for 4: 400 g
paccheri, 400 g fresh tuna, 5
sweet green chili peppers, 16
Piennolo cherry tomatoes, extra
virgin olive oil, 1 clove garlic,
salt to taste.
Sauté the garlic in a large
saucepan with the olive oil, cut
the green chili peppers into large
rings and fry them with the
chopped tomatoes and filleted
from fish and spices. The traditional recipe,
passed down over two thousand years by the
families of Cetara, near Amalfi, was
rediscovered in recent times and is now a
trendy ingredient in restaurants: an artisanal
process results in an amber liquid which is
strained through linen filters before being used
to dress spaghetti or vegetables. A gourmet tip
is to add a spoonful when cooking the rather
bland Atlantic fish. Another fish similar to the
anchovy is the sardine, a fatty fish widely
diffused in the Mediterranean. It is slightly larger
and fattier than the anchovy and its firm tender
flesh makes it perfect for grilling.
Mackerel is another bluefish; its higher fat
content makes it slightly harder to digest as well
tuna for a few minutes until they
wilt. Cook the sauce for about a
quarter of an hour. In the
meantime cook the paccheri
until al dente, drain and stir into
the tuna sauce until well coated.
Spaghetti
con colatura di alici
Spaghetti with anchovy colatura
Ingredients for 4: 400 g spaghetti,
2 tablespoons of anchovy
colatura, 2 tablespoons extra
virgin olive oil, parsley, 1 clove
garlic, pine nuts and walnuts (to
taste).
Put a pot of water on to boil. In the
meantime put the oil, colatura,
crushed garlic clove and a
sprinkling of chopped parsley into
a bowl for the dressing. Do not
add salt to the pasta water (the
dressing is enough salty). Toss
the cooked pasta in the dressing
adding pine nuts or chopped
walnuts if wished.
Tubettoni con alici
fresche, capperi
e pomodorini
Tubettoni with fresh anchovies,
capers and cherry tomatoes
Ingredients for 4: 300 g
tubettoni, 400 g fresh anchovies,
1 clove garlic, 50 g capers, 300 g
fresh cherry tomatoes, extra
virgin olive oil.
Sauté the garlic in the olive oil
then add the chopped tomatoes
and cook for a few minutes. Add
the capers and anchovies and
cook briefly. Cook the tubettoni al
dente then toss in the pan with the
anchovy sauce. Serve piping hot.
as more calorific. It is often grilled because of its
strong flavour. Also very common is the herring,
which is highly nutritious and rich in minerals
(especially phosphorus and potassium). It is
mainly eaten smoked in cold dishes.
A fish of many flavours
Also belonging to the category of bluefish is the
tuna, an open-sea migrant fish that can reach up
to three metres in length and a weight of 700
kilos. Sensitive to changes in water temperature
and salinity, it periodically migrates both
vertically and horizontally. Tuna may live in large
schools during the gregarious phase of its
reproductive cycle or in isolation; it is a voracious
predator and fast swimmer. During the
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