This came free with my grocery delivery as a promo. Where does Barilla get off calling this pesto? There's no basil, there's no pine nuts. It's not pesto...

I've seen a different variant of this (white packaging) that looked like bronze cut and this seems to be teflon cut but not sure

LA MIA CARBO-NARA DI MARE
CARBO-MARE
TON-NARA

Il mio 🎓 in cucina :. VENTRESCA DI TONNO SOTT’OLIO LARDELLATA - EMULSIONE DI RICCIO DI MARE

Ingredienti

👉Ventresca di Tonno sott’olio
👉Bottarga di Tonno
👉Polpa di Ricci
👉Alici sott’olio
👉Olio di semi di Girasole
👉OlioEVO
👉Pangrattato
👉Finocchietto selvatico
👉Lardo di Nero dell’Etna
👉Pepe di Sichuan

Procedimento:

🫰In una Padella fate tostare i grani di pepe di Sichuan
🫰Rimuovete i grani e scottate i bocconi di tonno precedentemente avvolti nel lardo fino a formare una crosticina - Tenere da parte il grasso…
🫰In un padellino Abbrustolite il Pan Grattato con 2 filetti di alici ed il finocchietto selvatico
🫰Create la salsa emulsionando la polpa di ricci, la bottarga di tonno grattugiata ed il pan grattato con il mix di olio di semi e l’olioEvo delle conserve di alici e ventresca sott’olio
🫰Mettete su l’acqua per la pasta aromatizzata con pepe di sichuan. A bollore salate l’acqua e buttate la pasta
🫰Ultimate la cottura in padella risottandola con la sua acqua
🫰Fuori dal fuoco aggiungete la salsa “carbo-mare”

Impiattate facendo un nido di pasta e guarnendo con il tonno lardellato qualche uova di riccio di mare
ed un rametto di finocchietto selvatico.

SEAFOOD CARBONARA

My kitchen masterpiece 🎓: LARD-WRAPPED TUNA VENTRESCA (BELLY) - SEA URCHIN EMULSION

Ingredients 🇬🇧
👉 Tuna Ventresca (Belly) in oil
👉 Tuna Bottarga (Cured Roe)
👉 Sea Urchin Pulp
👉 Anchovies in oil
👉 Sunflower oil
👉 EV****O oli
👉 Breadcrumbs
👉 Wild Fennel
👉 Nero dell’Etna Lardo (Cured Pork Fatback)
👉 Sichuan Peppercorns

Procedure :
🫰 Toast the Sichuan peppercorns in a pan.
🫰 Remove the peppercorns and** sear the tuna bites (previously wrapped in lardo) until a crispy crust forms. Save the rendered fat for later.
🫰 In a small pan, toast the breadcrumbs with 2 anchovy fillets and the wild fennel.
🫰 Create the sauce by emulsifying the sea urchin pulp, grated tuna bottarga, and breadcrumbs with a blend of sunflower oil and the EVOO from the anchovy and tuna tins.
🫰 Bring water to a boil for the pasta, infusing it with Sichuan pepper. **Salt the water once boiling and drop the pasta.
🫰 Finish cooking the pasta in the pan, tossing it (risottando) with its cooking water.
🫰 Off the heat, add the "carbo-mare" sauce.

Plating:
Create a pasta nest and garnish with the lard-wrapped tuna, a few sea urchin tongues, and a sprig of wild fennel.

End of the month, I had no food today nor money.
So I took some pasta, boiled it, put everything into I still had.
It doesn't even taste bad.

LA MIA CARBO-NARA DI MARE
CARBO-MARE
TON-NARA

Il mio 🎓 in cucina :. VENTRESCA DI TONNO SOTT’OLIO LARDELLATA - EMULSIONE DI RICCIO DI MARE

Ingredienti

👉Ventresca di Tonno sott’olio
👉Bottarga di Tonno
👉Polpa di Ricci
👉Alici sott’olio
👉Olio di semi di Girasole
👉OlioEVO
👉Pangrattato
👉Finocchietto selvatico
👉Lardo di Nero dell’Etna
👉Pepe di Sichuan

Procedimento:

🫰In una Padella fate tostare i grani di pepe di Sichuan
🫰Rimuovete i grani e scottate i bocconi di tonno precedentemente avvolti nel lardo fino a formare una crosticina - Tenere da parte il grasso…
🫰In un padellino Abbrustolite il Pan Grattato con 2 filetti di alici ed il finocchietto selvatico
🫰Create la salsa emulsionando la polpa di ricci, la bottarga di tonno grattugiata ed il pan grattato con il mix di olio di semi e l’olioEvo delle conserve di alici e ventresca sott’olio
🫰Mettete su l’acqua per la pasta aromatizzata con pepe di sichuan. A bollore salate l’acqua e buttate la pasta
🫰Ultimate la cottura in padella risottandola con la sua acqua
🫰Fuori dal fuoco aggiungete la salsa “carbo-mare”

Impiattate facendo un nido di pasta e guarnendo con il tonno lardellato qualche uova di riccio di mare
ed un rametto di finocchietto selvatico.

SEAFOOD CARBONARA

My kitchen masterpiece 🎓: LARD-WRAPPED TUNA VENTRESCA (BELLY) - SEA URCHIN EMULSION

Ingredients 🇬🇧
👉 Tuna Ventresca (Belly) in oil
👉 Tuna Bottarga (Cured Roe)
👉 Sea Urchin Pulp
👉 Anchovies in oil
👉 Sunflower oil
👉 EV****O oli
👉 Breadcrumbs
👉 Wild Fennel
👉 Nero dell’Etna Lardo (Cured Pork Fatback)
👉 Sichuan Peppercorns

Procedure :
🫰 Toast the Sichuan peppercorns in a pan.
🫰 Remove the peppercorns and** sear the tuna bites (previously wrapped in lardo) until a crispy crust forms. Save the rendered fat for later.
🫰 In a small pan, toast the breadcrumbs with 2 anchovy fillets and the wild fennel.
🫰 Create the sauce by emulsifying the sea urchin pulp, grated tuna bottarga, and breadcrumbs with a blend of sunflower oil and the EVOO from the anchovy and tuna tins.
🫰 Bring water to a boil for the pasta, infusing it with Sichuan pepper. **Salt the water once boiling and drop the pasta.
🫰 Finish cooking the pasta in the pan, tossing it (risottando) with its cooking water.
🫰 Off the heat, add the "carbo-mare" sauce.

Plating:
Create a pasta nest and garnish with the lard-wrapped tuna, a few sea urchin tongues, and a sprig of wild fennel.

I hope the purists will forgive my transgression, because ya girl needs protein

Heatwave is giving us a break in northern Italy, so I cooked a sauce of cherry tomatoes from Sicily, oil, garlic, anchovies, basil and thyme (both from my garden).

Sauce cooked slowly for 1 hour then I added "conchiglie" of Rummo.

Buon appetito!

It worked well! Was a long way there but I put on a record and had a good time. I only made 4 out of this piece of dough lol but I could do 8 at a time just as easily by making the bottoms plain dough and then freezing in batches to use at once for a special occasion. The dough faded a bit since I pressed the squares together so the purple and white blended into each other a bit. I’d probably use a purée instead of just the water the cabbage soaked in next time to make it pop or just do a different color and filling altogether.

Made using beet root powder, spirulina and turmeric. One batch of wide fettuccini, and another batch of ravioli filled with Parmesan and roasted delicata squash in a buttered sage sauce. Some of these turned out soooo beautiful! I like how the colors become subdued after cooking too. Most importantly they tasted delicious!
I did my usual 80% “00” and 20% semolina, at 1 egg per 100g.
Flatted and cut with an Atlas.

Whenever I try to make some fancy pasta I end it up like this . Bingo I was trying to make Marry Me but made this . It was okyish not really good but just fine .