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Рецепт Crostini With Tuna (Crostini Di Spuma Di Tonno)
by Global Cookbook

Crostini With Tuna (Crostini Di Spuma Di Tonno)
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Ингредиенты

  • 1/2 lb extra virgin olive oil-packed tuna, preferably Italian
  • 5 Tbsp. unsalted butter -- room temperature grated zest of 1 lemon
  • 2 x extra virgin olive oil-packed anchovy chopped fresh lemon juice to taste freshly grnd black pepper to taste
  • 12 slc coarse country bread -- toasted or possibly grilled
  • 3 Tbsp. capers, rinsed -- coarsely minced
  • 3 Tbsp. coarsely minced pitted green olives

Инструкции

  1. In Italy most recipes which call for tuna are referring to canned tuna packed in extra virgin olive oil. The best is ventresca di tonno, that undercut
  2. (belly) packed in high quality extra virgin olive oil. You may use fresh tuna and saute/fry it in extra virgin olive oil.
  3. This recipe evolved from a description in Giuseppe Maffioli['s La cucina padovana. The spread can be bound with mayonnaise instead of butter, but it won't have the unctuous texture of traditional Jewish tuna pate.
  4. Place the tuna (undrained) in a food processor and pulse to break it up.
  5. Add in the butter, lemon zest and anchovies, and process till you have a smooth, creamy puree. Season with lemon juice and pepper. The anchovies should provide sufficient salt. Spread on the bread slices and top with teh capers and olives.
  6. Variation: combine 1/2 lb canned extra virgin olive oil packed tuna, 1/2 lb mascarpone cheese and 1/2 c. unsalted butter. Mix together ina food processor and season to taste with salt and freshly grnd black pepper; serve spread on toasted or possibly grilled bread. Garnish with minced fresh flat-leaf parsley.
  7. Alternatively, add in 1 c. mashed potato in place of the cheese.