NICOLA PORTINARI

Lukewarm Spaghetti, Tuna & Hibiscus Flowers

STARTER

4 PERS
timing

90 MIN
preparation time

30 MIN
Cooking time

60 MIN

INGREDIENTS

260g spaghetti
150g fish liver (tuna)
150g white onions
30g marsala wine
2 bay leaves
40g tomato concentrate
1l fish stock
20g colatura di alici (anchovy drippings)
30g rice vinegar
120g tuna buzzonaglia (tuna blood)
6g hibiscus powder
Hibiscus flowers, as needed
8g pepper herbs
Extra-virgin olive oil, as needed
Salt and pepper, to taste

RECIPE DEVELOPMENT

1. TUNA LIVER SAUCE
Cut the onions into a brunoise and cook in a pan with oil. Add the marsala wine and bay leaves, then the salt and pepper. Cook the onions with the fish stock. After 45 mins, switch off the heat and add the fish liver cut in pieces; cover the sauce for 10 mins. After that, put everything in a Bimby and blend it with the temperature set to 80°C. Add the tomato concentrate. When the sauce is cold, add the colatura and rice vinegar.

2. SPAGHETTI
Cook the spaghetti “ al dente ” in a pot with salted and boiling water. Drip the spaghetti and cool it for a few mins in the fridge. Put spaghetti in a bowl with the liver sauce and pepper herbs cut in brunoise.

FINISHING & SERVING INSTRUCTIONS
Serve the spaghetti glazed with the liver sauce. Sprinkle the hibiscus powder and put on the tuna buzzonaglia.