Tuna Belly “Ventresca” Sauce!

This time I leave the labels in full view
Ingredients: Tuna – Tuna Belly or “Ventresca” – Capers under vinegar – Onion – Garlic – Tomato sauce or juice – White Wine – Marine Salt – Extra Virgin Olive Oil
Cut the onion
Put in the fry pan and let to fade
Chop the garlic
Drop in the fry pan
Squeeze out the vinegar from the capers
Just like that
Add to the fry pan
This tuna under olive oil is excellent
Add two hundreds grams (seven ounces) 
Open the Ventresca can
I recover the oil to ad to the fry pan
Make it to fry
Then add half glass of white wine
Add four spoons of tomato juice
Cook to reduce, check salinity
As it is ready take from the fire and add two pieces of butter, let it to slowly melt
Cook the pasta in boiling salt water
then drop in to the sauce and stir
put the pasta in the plate adding a piece of Ventresca and serve
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