INGREDIENTS
FOR 2 PEOPLE
200 g Tagliolini all’uovo N° 93 Rummo
300 g tuna
600 g escarole
2 garlic cloves
3 anchovies
50 g pine nuts
Soy sauce
Chili pepper
Salt
Pepper
DIRECTIONS
In a pan, on a very low heat, toast the pine nuts very lightly. Make sure not to burn them: this step serves only to make them release their essential oils. Take 75 grams of tuna and cut them into a tartare. Season with a teaspoon of soy sauce, some black pepper, a little oil and set aside. Wash the escarole, remove the base then cut the leaves in half. Set aside. Warm up the oil in the sauté pan, then cook the tuna on a lively flame according to your taste. Set aside the tuna and in the same pan add the garlic and the anchovies lowering the heat (now medium-low). When the anchovies have melted, add the escarole and some chili pepper and let the escarole stew in the water it releases. After a couple of minutes remove the garlic. At this point, take some leaves of escarole (approx. 1/5), and some of its water and blend it with a hand blender to make a cream. Add the cream to the remaining escarole. Cut the tuna into slices and then cut the slices in half. In a pot, cook the Rummo Tagliolini all’uovo N° 93 in abundant boiling salted water. Add the pine nuts to the escarole, then move the tagliolini into the pan one minute before their cooking time. Pour a ladle of cooking water to finish cooking the pasta. Add the tuna and continue to mix. Away from the stove, drizzle some extra virgin olive oil. When serving, garnish with some tuna tartare on top of the tagliolini. Et voilà!
