UNTOLD RECIPES: Freshly made Cavatelli with Tuna & sugar-drops tomatoes. Easy to make at home.
We created many dishes in the past 3 years of street food, mainly fish dishes. Today we'll share some recipe with you from our secret archive. Snacks, mains, traditional dishes, canapes and ideas for your homemade drinks.
Cavatelli with Tuna & Tomatoes
For the Pasta: 500 g Durum wheat Semolina 250 ml Water Pinch of Salt Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest. In the well in the center of the flour, add the water and the salt. Start blending the mixture together by hand until all of it is well incorporated. Form the dough into a ball and chill for around 30 minutes in the refrigerator. After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking), divide it into cilinders, roll and cut into even 1cm pieces. Now form the cavatelli: with a gentle pressure, dig the cavatello inside and curl the edges. Place the cavatelli on a tray and sprinkle them with semolina. Leave them to dry for 1 hour Cook the cavatelli in boiling salted water for 4 minutes, always checking the cooking with a taste.
For the sauce: 200g Fresh Tuna 1 Lemon Sugar Drops Tomatoes 1 Garlic 1 Bird-eye Chilli Parsley Olive Oil Peel and cut the garlic and cut in half. Cut the tomatoes in half and roast in the oven with olive oil. While the water is boiling, put a medium saucepan over a medium heat, add a splash of olive oil and the garlic. As soon as the garlic is golden, add the chili and the cherry tomatoes. Season with a little pepper and turn the heat down to low. Add the diced fresh tuna and cook gently for 2 minutes, add a pinch of salt then turn the heat off. Finely chop the parsley and sprinkle over the sauce. Add the cooked cavatelli, adding a splash of the cooking water to loosen, if needed. Add the lemon zest.