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Fine malloreddus alla carlofortina

RECIPE PREPARED WITH LA CASA DEL GRANO IS MALLOREDDUS FINI

PREPARATION

30

MIN

COOKING

10

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Wash and cut about 10 date tomatoes in half, season with evo olive oil, salt, pepper and brown sugar
  2. Dry in a conventional oven at 100°C for about one hour to obtain a tomato confit
  3. Brown the finely chopped onion in a saucepan
  4. Add the tuna by crushing it with the prongs of a fork
  5. Blend in the remaining date tomatoes chopped in half and cook over medium heat for about 8 minutes
  6. Cook the La Casa del Grano Is Malloreddus fini in a pot of boiling salted water for 10 minutes, then drain and toss in the saucepan with the tuna and tomatoes
  7. Add the Genoa-style pesto with the heat off
  8. Serve in a flat plate, garnishing with toasted pine nuts and cherry tomatoes

Ingredients

  • 300 g La Casa del Grano “Is Malloreddus fini”
  • 150 g tuna in oil
  • 100 g Genoa-style pesto
  • 150 g date tomatoes
  • 1/3 brown onion
  • Toasted pine nuts, q.s.
  • Brown sugar, q.s.
  • Evo oil, q.s.
  • Salt and pepper, q.s.

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