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Fusilli with bluefin tuna and caciocavallo siciliano
28/03/2013 - Ingredients for 4 people: - 400 g fusilli "Pastificio Martelli" - Bluefin tuna "Campisi" - 1/2 red onion - 10 pressed olives in Tonda Iblea olive oil "Oleificio Gulino" - 100 g tomato sauce "Casa Morana" - Organic Extra Virgin Olive Oil "BioColombini" - 1 chili - Salt from Trapani "Oro di Sicilia"
Articolo tratto da: Anne to London



Ingredients for 4 people:

- 400 g fusilli "Pastificio Martelli"
- Bluefin Tuna "Campisi"
- 1/2 red onion
- 10 pressed olives in Tonda Iblea olive oil "Oleificio Gulino"
- 100 g tomato sauce "Casa Morana"
- organic Extra Virgin olive Oil "BioColombini"
- 1 chili
- salt from Trapani "Oro di Sicilia"

Chop the onion finely and fry with a little organic olive oil in a pan. Add the chopped tuna, olives, chilli and tomato sauce. Simmer for 10 minutes and season with salt.

Cook the Fusilli for 7 minutes until al dente, drain and add to sauce.

Serve with plenty caciocavallo Siciliano.

Recommended wine: Grano delle Formiche "Podere Spazzavento"







 


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