Tagliolini Pasta

Dish Name

Straw & Hay Tagliolini Pasta, Yellowfin Tuna Belly Confit.

An Italian country-side popular pasta dish that resembles straw and hay, enriched with Tuna belly confit in Jordanian Extra Virgin Olive Oil with potatoes and olives

Prep time

3 Hours

Cooking time

20 Minutes

Servings

Ingredients

200 gms Yellowfin Tuna belly
200 gms egg pasta dough
200 gms spinach pasta dough
150 gms potatoes
150 gms vine tomatoes
0.5 lt Jordanian extra virgin olive oil
1 piece garlic clove
TT salt, pepper, oregano, basil, lemon zest, thyme, bay leaves

Instructions

Marinate the tuna with salt, pepper and herbs for 2 hours; then confit the tuna for 1 hour poached in the extra virgin olive oil at 85 degrees Celsius.
Dice cut and boil the potatoes, tomatoes, olives and tuna
Prepare both pasta doughs by flatting and cutting them into thin Tagliolini shape, then cook in boiling salted water for 2 minutes; add all ingredients and mix it with the extra virgin olive oil and top it with lemon zest.

Chef’s notes or tips (for Jordanian olive oil specifically)

** Chef Francesco recommends this dish is best enjoyed at room temperature with warm freshly baked bread on the side.

Chef’s notes or tips (for Jordanian olive oil specifically)

Chef Francesco recommends this dish is best enjoyed at room temperature with warm freshly baked bread on the side.

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