Gnocchetti sardi with tuna
easy
40 mins
40 mins
Ingredients
- 50 g White bread (from the day before)
- 1 tr. peperoncino (chili pepper)
- 8 TABLESPOONS Olive oil
- 1⁄2 Federation Basil
- 3-4 Stem(s) Oregano and thyme
- 1–2 Branches of rosemary
- 5 Anchovy fillets (glass)
- 2 Garlic cloves
- 800 g Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 TEASPOON Vegetable broth
- 1 Bay leaf
- 2 TABLESPOONS Lemon juice
- 2 discs (400 g) Tuna fish fillet
- 400 g small noodles approx. 30 g pecorino (piece)
Directions
- 1
Finely crumble bread and peperoncino in the universal chopper. Fry in 2 tablespoons of hot oil and let cool slightly. Wash the herbs and put something aside for garnishing. Finely puree the rest of the basil and oregano with 4 tbsp. oil.
- 2
Finely chop the rest of the rosemary and thyme. Chop anchovies. Peel and chop the garlic. Wash and coarsely grate the tomatoes, removing the skin and stem base.
- 3
Fry the garlic, rosemary and thyme in 2 tbsp. hot oil. Add tomatoes and anchovies. Season with salt, pepper and some sugar. Simmer open for about 10 minutes. Bring approx. 300 ml water, vegetable stock, bay leaf and lemon juice to the boil.
- 4
Rinse the tuna and let it simmer for about 5 minutes. Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente.
- 5
Lift the fish out of the stock, dice and add to the sauce. Season to taste. Grate cheese, mix with crumbs. Drain noodles, mix with sauce and serve. Drizzle with herb oil. Sprinkle crumb mixture over it and garnish with herbs.
- 6
Drink tip: Sardinian white wine, e.g. Vermentino di Gallura.
Nutrition Facts
910 kcal
86 g
41 g
42 g
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