BUY

Malloreddus alla Carlofortina

RECIPE PREPARED WITH LA CASA DEL GRANO IS MALLOREDDUS MEDI INTEGRALI

PREPARATION

30

MIN

COOKING

12

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Prepare the pesto, placing the ingredients in a blender, or better yet, using a mortar. Combine the Pecorino, fresh basil and pine nuts, add a drizzle of evo oil and pound the mixture gently until it has a typical grainy, creamy consistency
  2. Prepare the tomato confit: caramelise the date tomatoes in the oven with 1/2 clove of garlic, 10 g of brown sugar, a sprinkling of thyme, dry oregano, salt and black pepper, for about 20 minutes at 120 degrees and set aside
  3. Cut roughly half the tuna into thin strips, small pieces or cubes that will be added to the pasta when cooked. The leftover part will be used to garnish the dish
  4. In a pan greased with a drizzle of oil, sear the freshly cut tuna on both sides over high heat, making sure it stays pink on the inside
  5. Cook the La Casa del Grano Is Malloreddus medi integrali in a generous amount of salted water, then drain and toss with the pesto and tuna
  6. Plate everything with the help of a food ring mould, adding the tomato confit, leftover tuna, basil leaves, pine nuts and a drizzle of evo oil

Ingredients

  • 350 g La Casa del Grano “Is Malloreddus medi integrali”
  • 500 g fresh basil
  • 120 g pine nuts
  • 150 g Pecorino
  • 400 g fresh tuna
  • 150 g date tomatoes
  • Evo oil, q.s.
  • Salt and pepper, q.s.

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