Not spaghetti “with fish,” but “of fish!” Made of 100% tuna, Cerea's faux pasta is a surefire starter for the holiday season. We explain how to replicate it at home.
Family photo on the cover: Fabrizio Donati
The Dish
Few tables, like that of the Cerea family , manage to convey a sense of comfort as accomplished as it is transversal. It is the “fourth dimension” of the meal, a being well spread in space and time no less than in tasting rituals. Perhaps this is why many of Da Vittorio's emblematic dishes join the dots of geographically distant regions, ready, however, to recompose themselves in the assemblage of subjective gastronomic memory.
Thus was born Spaghetto di tonno (not with a seafood topping, but rather composed 100% of fish! ): “A dish that, in addition to being representative of our cuisine (and in great demand by all guests, so that it has become part of the signature dishes, ed.) is for us a symbol of Italianity, both thanks to its colors (the green of the pistachio, the white of the bagna cauda, the red of the tuna, a true tricolor) and to the origin of its components, ” Chicco and Bobo Cerea tell us . "It starts, in fact, from Piedmont with bagna cauda, and arrives in Sicily with pistachio through tuna, which unites the whole Boot.” Memory, then, because the large three-starred restaurant family always moves from a shared memory to shape ideas. Also, “legacy in progress”. Not surprisingly, the inspiration comes from dad Vittorio, a pioneer of inventiveness.
"Upstream is the desire to present fish in a different way than usual. Hence the intuition to propose tuna, an evergreen of the fish tradition, thinly sliced, making it similar to spaghetti. It is served with bagna cauda, here in a lighter version than the classic recipe, to create an intriguing cold/hot play. The pistachio crumble provides the crunchy texture, generating additional depth of flavor during chewing."
Cerea's Spaghetti di Tonno recipe
SPAGHETTI DI TONNO WITH BAGNA CAUDA, PISTACHIO CRUMBLE, LIME ZEST
Ingredients for 4 people
- 160 g tuna
- 1 lime
For the bagna cauda
- 10 anchovy filets
- 8 cloves of garlic
- 1 L d cream
- 500 ml milk
- 250 ml olive oil
For the crumble
- 60 g of pistachios
- 11 g of maltosec
- 7.5 g of water
- 2 g of salt
For the bagna cauda
Steep garlic and anchovies in a drizzle of oil and cook for 10 minutes over low heat, then add cream and milk and let reduce by half over low heat. Blend together, emulsify with oil, strain through a strainer.
Slice tuna and form into noodles seasoned with salt, pepper and lime zest.
For the crumble
Blend pistachios, add maltosec and salt. Blend again and add water.
Mix everything together, spread on a baking sheet and bake at 140 degrees for 10 to 12 minutes; once cold, blend in the bimby.
Dish composition
Lay the bagna cauda on the bottom of the plate, place the tuna noodles in the center and sprinkle everything with the crumble.
Contact
Da Vittorio
Via Cantalupa, 17- 24060 Brusaporto (BG)
Phone +39 035.681024
