Farfalle with Tuna Carpaccio and VegetablesCourse: First CourseCuisine: ItalianDifficulty: Easy
Instead of chunks and flakes of tuna, at Lonno Lodge the chefs prefer raw, thin and elegant. Paper-thin slices of lean and raw tuna are delicately placed on the top of a steaming plate of farfalle. The residual steam will cook the tuna just enough whilst ensuring that the carpaccio remains tender.
300g Dried Farfalle Pasta
1 Small Zucchini
1 Stalk of Celery
1 Bundle of Parsley
1 Tablespoon of Capers
400ml Cooking Cream
160g Thinly Sliced Tuna Carpaccio
Extra Virgin Olive Oil
- Place farfalle in boiling salted water and cook for 7-9 minutes or until al dente.
- Dice zucchini, tomatoes, and celery into small cubes.
- Rinse capers with running water and drain thoroughly. Chop finely.
- In a large pan, over high heat, sauté the zucchini with olive oil until slightly brown. Add just a dash of water to help the zucchini be cooked through.
- When the water has reduced, add the tomatoes, celery, and capers. Simmer over low heat for 3 minutes.
- Add the cooking cream and simmer for another 5 minutes.
- At 5 minutes of boiling, remove farfalle from heat and drain. Pour the farfalle directly into the simmering sauce. Allow to simmer for another 2 minutes and stir frequently.
- Finely chop the parsley and add to the farfalle. Mix thoroughly and turn off the heat.
- Plate farfalle and place the tuna carpaccio on top. The steam from the pasta will cook the tuna.