Peppe
Giuffrè
"Giardino Eden"
Trapani
ITALY |
| Pasta
with tuna and caper leaves |
Ingredients:
500 g busiati, 500 g tuna, 100 g tomato pulp,
white wine, caper leaves, cinnamon, garlic,
onion, mint leaves and toasted slices of bread.
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| Cut a thick slice of
fresh tuna in small cubes. Brown the cubes
in a pan with the olive oil, garlic and mint
and caper leaves. As soon as they have browned,
remove the ingredients from the pan and put
them in a smaller pan. Brown half an onion,
finely chopped, in ....>>
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