Italiano
Tuna with a cacciatore sauce
The Casa e Putia restaurant in Messina offers this recipe made with little tunny, a chunky cacciatore sauce and a tuna sauce with candied Salina capers. We pair this with a Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti.
Ingredients:
500g of little tunny filets (a fish native to the Mediterranean).
For the cacciatore sauce: 2 celery sticks, 3 carrots, 1 red onion, 10 pickled Minuta olives, a handful of Salina capers, 250g Licata buttiggieddru tomato purée, fresh sage, Trapani lemon salt and Minuta extra-virgin olive oil.
For the tonnata sauce: 2 organic eggs, 200g tuna in oil, 10 candied Salina capers, parsley, Grillo vinegar and Trapani lemon salt.
Directions:
Clean and filet the fish. Dry the filets so they’re ready for cooking.
To prepare the cacciatore sauce:
*Clean and wash the vegetables and then finely chop them into a uniform size.
*Wash the whole olives, crush them and remove the pits. Chop the olives roughly and add them
to the chopped vegetables.
*Wash the salted capers under running water using a strainer and then add them to the
mix.
*Use a pan to sauté the mix with cold oil and salt. Add in the white wine, sage and tomato
purée. Lower the heat and simmer until you get the desired consistency.
To prepare the tonnata sauce:
*Boil some salted water in a small pot. Lower the heat and carefully add the eggs. Remove the eggs after 10 minutes and immerge them in cold water to stop the cooking process.
*Peel the eggs and wash them under running water to remove any residue.
*Remove the oil from the tuna using a strainer and a spoon.
*Place all the ingredients into a mixer and blend until you get the desired consistency.
Once all the preparations are finished, sauté the fish fillets leaving the inside raw.
Place 3 fish filets on each plate in a spoke formation. Put a quenelle of chunky cacciatore sauce between the filets along with a knob of tonnata sauce with the candied capers. Sprinkle the Trapani lemon salt on top and trickle Minuta EVOO over everything.
Wine to pair:
(by Stefania Vinciguerra)
Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti
Golden straw yellow color. Intense and persistent bouquet with scents of gooseberry and medlar, tropical fruit and citrus hints, with floral notes of broom and menthol puffs. To the palate it has nice acidity, full and juicy sip, with hints of apple, persistent and elegant finish.
Production area: Maso Palt, a hamlet located in the municipality of Mori, on the left side of Besagno, at the same altitude of 330 meters, defended from wind and cold by Monte Baldo. The area overlooks Mori and Vallagarina and enjoys the light and warmth of the sun from sunrise to sunset. The soil is composed of basaltic rocks, volcanites and other endless mineral deposits dating back to the time of volcanic activity on Mount Baldo.
Grape varieties: Chardonnay, Manzoni white, Sauvignon. Guyot and Trentino pergola training system, production per hectare 90 quintals.
Harvest: carried out by hand in September, depending on variety.
Vinification: the Chardonnay matures in small French oak barrels for 13 months, the Manzoni white and Sauvignon ferment and age in steel.
Alcohol content: 13.90% vol.
Serving temperature: 10°C.
Recommended food pairings: light appetizers; first courses with vegetables and asparagus, minestrone and barley soups; main courses with vegetables and fish, both boiled and grilled; dry and soft cheeses, even medium aged.
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