Recipe “Tuna anchovies and talking animals“
Christmas is a magical time and so are its traditional recipes, such as “spaghetti di magro”, with tuna, anchovies and green olives.Our chef revisits them in this recipe which we combine with a Pecorino “Merlettaie” DOCG white wine, by Ciù Ciù Tenimenti Bartolomei winery.
- 200 g tuna in oil
- 1 clove of garlic
- 1 fresh chilli
- 4 anchovy fillets in oil
- 10 pitted Ascoli tender olives
- 700 g of tomato purée
- Zest of an orange
Brown the minced garlic clove with the chilli pepper and the pitted green olives. Add the tomato purée, cover the pan, and cook for ten minutes at moderate heat. Drain the tuna, chop the anchovies, and add everything to the sauce and cook for another ten minutes. Turn off the heat and add the grated orange zest and chopped parsley.