Tuna Belly “Ventresca” Sauce! | Al Dente Kitchen

Tuna Belly “Ventresca” Sauce!

August 15th, 2019

Maurizio Russo

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

Posted in Main Course - Pasta - Primo Piatto, Preparations, Sauces - Salse

Tags: Belly, evo, Sauces, tuna, Ventresca

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