Growth and cold tuna pasta

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes + 2 hours in the refrigerator INGREDIENTS 500gr. shell striped 350gr. tuna in oil 150g. growth of 1 bunch chives 1 clove of garlic olive oil white pepper salt Boil the shells in PROCEEDINGS -------------------------- abundant salt water.

Drain, pour into a large bowl and allow to cool. Drain the tuna, scatter it in chunks and add to the pasta. Stir in the diced growth and mix well. In a separate bowl, pick up 8 tablespoons olive oil, chopped chives, salt and pepper. Emulsified with a whisk and pour over pasta. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

Trofie with anchovy pesto

Serves: 6 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 250g. 4 trofie of fresh salted anchovies 30g. 30g fresh basil leaves. Grana Padano 100g. 20gr of growth. pine nuts salt pepper PROCEDURE -------------------------- Desalinated anchovies: rinse under cold running water then pat dry with paper towels.

Remove the backbone and, in a saucepan, let them loose with a few tablespoons of water, pressing lightly with a wooden spoon. Peel the basil leaves with a damp cloth and chop coarsely with hands. Toast the pine nuts for a few minutes in a non-stick frying pan. Put a saucepan with water to cook pasta, freshly boiled, salted with a handful of salt and cook trofie.