È sempre mezzogiorno, la ricetta delle linguine al tonno di Simone Buzzi

Chi non si è mai cimentato nella preparazione di un piatto con il tonno? Quella proposta dallo chef Simone Buzzi a È sempre mezzogiorno, però, è differente.

La pasta col tonno è sicuramente un piatto semplice e veloce che ognuno avrà preparato almeno una volta nella vita, ma quella proposta dallo chef Simone Buzzi è sicuramente più gustosa e saporita di tutte le altre. A fare la differenza, come sempre, sono gli ingredienti selezionati con cura.

Leggi anche -> Antonella Clerici dà il via alla settimana di Natale: i piatti di È sempre mezzogiorno

È sempre mezzogiorno, La ricetta di Simone Buzzi

Ecco gli ingredienti necessari per la realizzazione di un piatto semplice ma gustoso e ricco di ingredienti che potrebbe rendere felice anche Evelina Flachi grazie alla presenza del tonno. Anche se questo non è proprio il periodo adatto per dare la conta delle calorie.

  • 400 g di linguine,
  • 300 g di filetti di tonno sott’olio,
  • 1 spicchio d’aglio,
  • 1 mazzo di prezzemolo,
  • 2 peperoncini freschi,
  • 3 pezzi di alici fresche,
  • 1 cipolla bianca,
  • 250 g di pomodori pelati, 3
  • 00 g di passata di pomodoro,
  • 200 g di pomodori ciliegino rossi e gialli;
  • zucchero a velo,
  • 1 arancia,
  • 1 limone, olio evo, sale e pepe.

Preparazione del piatto:

  • fare soffriggere uno spicco di aglio insieme al peperoncino con olio evo in una padella;
  • pulire il pesce azzurro e tagliarlo a pezzi piccoli per poi aggiungerlo al soffritto in padella;
  • aggiungere i pelati e schiacciarli in padella, successivamente aggiungere la passata;
  • inserire il prezzemolo tritato al coltello;
  • unire una parte del tonno e schiacciare in padella;
  • aggiungere il trito di cipolla;
  • caramellare i pomodorini con la scorza di arancia e lo zucchero a velo, il sale e solo alla fine un filo di olio. Infornare a 160° per qualche minuto;
  • comporre il piatto saltando la pasta in padella e aggiungere i filetti di tonno rimasti.

Leggi anche -> Tessa Gelisio, la ricetta del tortino di patate e carciofi di Cotto e mangiato

Con questo piatto lo chef ha portato Antonella Clerici dentro Roma poiché è una ricetta tipica della Capitale: “Pochi ingredienti ma boni“, dichiara Buzzi. Per un piatto eccezionale così come merita la tradizione romana la ventresca è il taglio perfetto per fare un figurone con gli ospiti.

589 thoughts on “È sempre mezzogiorno, la ricetta delle linguine al tonno di Simone Buzzi

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