A memory of Bari, served in silence before sunset.
There are pastas that feel like a recipe.
And there are pastas that feel like someone opened the balcony door and offered us a view of the sea.
This dish is the second kind — warm fresh egg pasta, cold raw tuna, anchovy that disappears like a secret, lemon that speaks of the sun.
A taste of Apulia.
In Bari, nobody would announce this dish. It would simply appear.
The pasta still steaming from the pot.
The tuna still cold from the fisherman’s morning.
The anchovy discreet, at the back of the scene
The lemon grated at the very last second, like a blessing.
No parmesan. No garlic. No tricks.
Ingredients (serves 2)
Fresh taglioline verdi (spinach pasta)
Raw bluefin tuna tartare, very cold, finely diced
Salted capers, well rinsed
1 anchovy fillet, oil-packed, high quality
Extra virgin olive oil
Lemon zest only — no juice
Method
1. Cook the taglioline very al dente in salted water.
2. In a warm pan (not too hot), gently melt the anchovy in olive oil until it disappears. No frying.
3. Add the capers and toss a couple of times to wake them.
4. Toss the drained pasta directly into this oil. Plate immediately — still steaming.
5. Place the raw, cold tuna tartare on top. Do not mix. Let it slowly soften from the warmth.
6. Finish with fresh lemon zest over the tuna. Nothing else.
Wine pairing
Fiano di Avellino DOCG or a dry, mineral Greco di Tufo.
Southern, saline, with enough backbone to respect the raw fish but not citrusy enough to compete with the lemon zest.
Here is another recipe you will like
Fresh egg fettuccine with Mazara shrimps, burrata and peas
No comments:
Post a Comment
Comments and feedback actively encouraged.