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Paccheri pasta with tuna to beer, tomatoes and bottarga

Paccheri pasta with tuna to beer, tomatoes and bottarga. Another dish 'Sicilian', of course fish (you know that I love): quick and tasty, It is a fast and tomato sauce tonnetto, enriched by grated bottarga powder and dried capers baked and blended with beer (in this case the Wayan the brewery Baladin). Using very dust of capers and I recommend you try it: It is like a flavor explosion in your mouth. Prepare it is very, just dried capers – no dissalarli – in a convection oven for 15 minutes at 180 degrees, and then crumble … gustarli.

Ingredients for 4 people:

  • 400 grams of paccheri
  • a fillet of bonito 300 grams
  • 200 grams of cherry tomatoes
  • 20 cl of beer (I used Wayan – Baladin)
  • Capers
  • bottarga when just
  • chopped parsley as required
  • 1 clove of garlic
  • 6 tablespoons extra virgin olive oil
  • salt and pepper

Preheat the convection oven at 180 degrees and toast a handful of capers for 15 minutes until rinsecchirli, then lay them on a sheet of parchment paper and crush until grinder is. Cut the tuna into cubes not too small. Finely chop the parsley. Remove the peel tomatoes and cut the flesh into small pieces.

Pour into a saucepan four tablespoons of oil, crush the garlic and cook for two minutes. Remove the garlic and pour into the pan the diced tuna, salt lightly and blanch for about a minute, then turn up the heat and deglaze with beer. Remove from heat and set aside the fish: must remain rosy and soft.  Put pans in the other two tablespoons oil, heat it and add the tomatoes and the remaining capers: cook them on high heat for 5 minutes and, fire off, add the tuna. Season with salt and pepper.

Cook the paccheri in plenty salted water and drain al dente putting aside a little’ of the cooking water. Mantecarli in a pan over high heat with tomato sauce and tuna joining, If necessary, cooking water. Add the chopped parsley. Serve paccheri after the dish sprinkled with mullet roe and dust capers.

THE PAIRING: Enjoy this dish with a blonde and fresh beer, scents of citrus and white flowers, including the blossom (in Sicily that never fails). We chose the same beer used to blur the tuna, that is, Wayan produced by the Piedmontese brewery Baladin. Is’ a blonde (in styles "season") five cereals and spicy (are nine spices used), very refreshing, slightly cloudy and suitable for a first course of fish from the strong flavor like this that we propose.

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5 comments

Rosy 3 August 2015 at 19:45

Tonight this is our dinner!
Hello

Reply
Food and Beer November 14, 2013 at 16:57

Hello, I find very interesting recipe, Congratulations indeed!!!
I also do in my blog I try to match the Italian craft beer, if you're curious:
http://www.ciboebirra.it

Reply
Sicilians creative in the kitchen November 14, 2013 at 16:59

Hello, Welcome to my blog! Thanks, I find that the beer is a little’ undervalued compared to the wine pairings, and on the other hand it is very versatile and there are craft brewers of excellence. I come to look around you… ADA

Reply
Giulia November 13, 2013 at 12:39

that good!!! very good recipe ^ _ ^

Reply
Sicilians creative in the kitchen November 13, 2013 at 12:42

Hello Giulia! Thanks! I am experiencing the beer in food, on food, next to food… in practice are a drunken. Hugs, ADA

Reply

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