Tuna Genovese
Ingredients for 4 people
- 400 g of "Calamarata"
- 1 stick of celery
- 1 carrot
- Basil
- Pepper in grains
- 1.5 kg of Montoro coppery onions
- 400 g of tuna
- Salt
- Extra virgin olive oil
Preparation
- Chop the celery and carrot with a knife,
- Put them in a pan with oil and brown them until the vegetables are tender and golden.
- Slice the onions and add them, then cook slowly so that the onions sweat and release all their water.
- Then add the tuna and cook for about 3 hours over low heat with the onion.
- Put a large pot of salted water on the fire, then add the calamarata, to be cooked al dente.
- Use your imagination to serve it.
