Orecchiette on vegetable tagliatelle, tuna belly marinated with Cervia salt, edible flowers, and crispy capers
x4
Ingredients for 4 people
150 g of Orecchiette
Vegetable oil for frying to taste
50 g of mixed salad
2 green zucchinis
2 orange and purple carrots
400 g of marinated tuna belly
20 g of salted capers
Edible flowers to taste
1 tablespoon of EVO oil
Salt and white pepper to taste
Procedure
Clean the vegetables, slice them into tagliatelle shapes, and blanch in salted boiling water or better yet, steam. Cool quickly. Meanwhile, soak the capers to remove excess salt, dry them well, and fry until they open up; alternatively, dry them in the oven at low temperature. Arrange the vegetable tagliatelle and mixed salad on the plate, then add the tuna belly, previously marinated with sweet salt, decorate with edible flowers, capers, and fried Orecchiette, which will be the crunchy part of the salad. For an extra touch of color, you can add some cherry or date tomatoes. Season with dressing to taste. The pasta can be fried while still frozen by immersing it in hot oil or after cooking in salted boiling water, ensuring it is cooled and dried before frying.
