Basilicata coast to coast
After days of endless rain, Summer seems almost a mirage and yet it is ready to knocks at our doors. For now we must be content with the last year post card: the crystalline water, the golden sand, the fresh fish and the air that smells of the sea. Are you seeing this?
That corner of paradise at the foot of Italy where the Ionian see meets the Tyrrhenian sea. Yes, right here, in Basilicata: a coast to coast travel among the spices and perfumes of this land.
The freshness of the fish united with our Rotonda Red Aubergine The journey begins in one gulp!
Ingredients per 2 persons
- Tonno crudo 300gr
- Melanzana Rossa di Rotonda DOP
- Pesto di Melanzane rosse di rotonda DOP
- Uova sode
- Ricotta di bufala
- Menta fresca
- Zenzero
- Salsa di Soia
- Olio Evo
Procedimento
- Far Bollire le uova
- Lavorare le uova con la ricotta fino a ottenere una consistenza cremosa, aggiustare di sale.
- Tagliare il tonno crudo in fette spesse 1 cm, adagiarvi sopra la melanzana e sulla melanzana le uova mantecate; avvolgere la fetta di tonno su se stessa fino ad ottenere un involtino.
- Prendendo dell’altro tonno, tagliarne una fetta da 1,5 cm e cubettarlo per ottenere una tartare. Con le melanzane rosse creare una millefoglie intervallando l’uovo cremoso.
- Per l’ultima versione, scottare il filetto scaloppato, non troppo fine, in padella con olio Evo, due minuti per lato.
- Guarnire con una salsa ottenuta con zenzero tritato, salsa di soia, olio evo in parti uguali mescolati gentilmente con un cucchiaio.
- Finire con foglie di menta fresca e un generoso cucchiaio di pesto di melanzane
Ricette correlate
Fish&Veg with Morgan’s sweet and sour sauce in oil
The English kitchen meets Morgan's creativity: this is his version of the classic fish&chips, a crunchy breading that contains a soft codfish fillet to dip in our Morgan’s sweet and sour sauce in oil.
It takes 20 minutes to cook it, just 1 to devour it 😉
#20minutesrecipe
Read the recipes
It takes 20 minutes to cook it, just 1 to devour it 😉
#20minutesrecipe
Chicken roll with Guanciale and Late harvest Radicchio
We have just said goodbye to winters and with it also one of the most versatile seasonal vegetables: the radicchio!
The Red one from Treviso is the king during winter waiting the first frost to develop its peculiar crunchiness . Its Heart has an intense purple colour and its taste it's bitter while the leaves long as swords give it a royal look. In the kitchen lends itself to many uses and expresses the best with cheese and meats like in our recipe.
