Tag Archives: tuna

Eggs and tomatoes antipasti (- 20 weeks)

Recipe 44: After the holiday and a really busy week, here I am again with a new and easy recipe. This one is very quick and my mum sometimes did it for aperitif to guests coming for lunches or dinners.

I love the mix of these simple ingredients, so it’ s something I do often also mixing it with salad: 3 eggs for person, 1 can of tuna, some cappers, some tomatoes (not cherry tomatoes but not even too big), mayonnaise and that’s all.Boil the eggs for around 8-1o minutes. In the meantime place some tuna, a spoon of cappers and some mayonnaise in a bowl. When the eggs will be cooked, pass them under cold water, take of the skin and cut in half.Remove the yolks from the eggs and add them to the bowl. Mix it all until create a cream and than place the cream back in the eggs. Same thing can be done with the little tomatoes and the taste it’s really good.

Just cut the top of the tomatoes and take of the seeds and the interior. Replace it with the cream and close it back with the tap. They will be some really tasty bites!

Enjoy the appetizers!

PS. Ciao Mamy, dire che non ho il tempo di respirare questa settimana e’ dire poco, ma delle piccole cure me le dedico sempre e percio’ mi sono preparata questo piccolo aperitivo per me sola! E chi m’ammazza??

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Ferragosto Menu’: Pasta fredda – Cold pasta or pasta salad

Recipe 49: This is something I was waiting to cook since 2 months…more or less since we started to see some sun in London and we began to organize picnics in the parks. Finally I never did it and this Ferragosto was just the right occasion! So here is the simple but delicious recipe.

The ingredients for 3 people are: 300gr short pasta (I used fusilli), 1 can of tuna (or you can do without if you are vegetarian, and it’s going to be great anyway), 2 little bags of little mozzarelle or 2 mozzarelle to cut in pieces, some cherry tomatoes, some pitted black olives, oregan, fresh basil, salt, pepper and  olive oil.

Boil the pasta in some salty water until al dente or even a bit before. Just to give you an example on the english ( and I have to mention this because if it’s not an Italian brand you need to be even more careful ) pasta bag there was written 12 minute and I take the pasta off at 8 minutes because was al dente…not to hard or with flour taste, but not even melted.

Drain the pasta and pass it under cold running water to stop the cooking process. Then place it in a big container and add some olive oil. Mix until all the pasta is divided and start to add the ingredients: cut the mozzarella, the cherry tomatoes and the black olives in half.  Then add the tuna, the fresh basil the origan, salt and pepper.Mix it all with some more oil if needed and be ready to eat! We used plastic glasses instead of plates and it was great! It’s a good solution for lunches in the park. Enjoy!

PS: Mamy che buona!!! Che belle mangiate checi facevamo di pasta fredda ed insalate di riso a Lavinio eh??? Qui invece bisogna sempre aspettare il tempo propizio, ma diciamo che quest’anno c’e’ andata bene! E poi per Ferragosto non puo’ mancare! Con il tapperware faceva anche effetto pranzo in spiaggia… mancava solo il mare e la ghiacciaia 🙂

Vitello tonnato – vitel tonne’- veal with tuna sauce

Recipe 72: This is a classic dish of the summer because is a delicious plate to serve cold and so it’s perfect for summer parties too! For how much could sound strange to put together meat and fish, this 2 tastes together are just amazing!

Ingredients for 3-4 people: 600gr of round of veal (of course in england it’s not so easy to find this cut so i bought a shoulder piece), carrot, celery, onion, olive oil,  and white wine 1 or 2 glasses. Then for the sauce you will need 250 gr of tuna, 125 gr mayonnaise, some cappers, 1 anchovy fillet in olive oil.

Let’s start from the meat cooking process: there are lots of different systems, you can boil it, you can marinated the night before (like my mum use to do) and cook it on a very low fire the day after, but because  i have never enough time to do all this and I’m very scared the meat can become too dry or too hard, i decided to follow another way, that now i will show you.

First of all put some olive oil in a pan and wait to reach the frying temperature. In the meantime clean you carrot, celery and onion and cut all of them very finely to create your “soffritto” (i used my amazing new machine for that). When this is ready pour it in the oil, turn the eat down and let gently fry for 10/15 minutes, until the blend of vegetables is light brown in color.

Then add some white wine and increase the fire. Let everything cook until the wine is evaporated and place the meat in the pan and brown it all around. This operation that i ws thinking was going to be very quick, it will instead take a bit of time, so if you see the soffritto gets dry and close to burn or stick to the pan, add some water and wait for the meat to get a bit colored, turning it every now and then.

When the veal is colored, pre-heat the oven at 1500 C, cover the pan with an aluminum sheet, then put it in the oven for about 50-55 minutes. Check periodically, and add water to keep the meat soft. The roast should be a bit brown outside, but pink in the middle.

While the meat is in the oven, you can prepare the sauce. As you could have seen i didn’t add any salt to the dish because the sauce it will give all the taste the meat will need.

Just put all the ingredients together and mix them: tuna, mayonnaise, some cappers and the anchovy without any fishbones. Use a mixer to do the sauce and if you see the ingredients are still to hard to mix, add some sauce form the meat. You will have a creamy and really tasty sauce!

Let the veal cool in its broth, then cut it in very thin slices ( please use a very sharp knife because the slices need to be really thin… of course i didn’t have any but i manage at least to cut it). The best is using a meat cutter.

Cover each slice with a good amount of sauce and add some cappers just to give the final touch!

Buon appetito!

PS. Mamy finalmente e’ arrivata un po’ d’estate anche qui ed io non vedevo l’ora di fare il vitel tonne’. Ok devo dire che me lo aspettavo piu’ rapido da cucinare, mentre invece la carne ha i suoi tempi, pero’ che buono. L’unico problema e’ che mi devo attrezzare cin coltelli piu’ fini perche’ con questi non riuscivo proprio a tagliare nulla!