Trofiette alla bottarga e tonno – Trofiette with botarga and tuna fish

Difficulty: Average Time: 45 minutes

Ingredients

500 gr of trofiette;
200 gr of tuna;
100 gr of bottarga;
200 gr of concassea of tomato;
extra virgin olive oil;
garlic;
parsley

How to make Trofiette alla bottarga e tonno – Trofiette with botarga and tuna fish

Mince the bottarga and the tuna.
Put the oil and two garlic cloves to brown them in a frying pan and take it out.
Add the tuna and the tomato concassea and leave to brown for 8 minutes to slow fire, put the bottarga, and keep on cooking for 2 minutes.
Cook the trofiette in salty water.
Drain it and unite it with the sauce to serve with a handful of minced parsley.

Regional Recipe from Sardinia

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.