tonnosottolioakkuamarina
AB1
AKKUAMARINA-LOGO
tonno-del-mediterraneo-sottolio

the recipes

the tuna

in the table

AKKUAMARINA-LOGO

Akkuamarina is the business line of Immobiliare Agricola srl dedicated to the marketing and processing of fish products fresh and processed.

SP 70/I via Passo del Fico 

Catania
mercato@akkuamarina.it
+39 095 2965130
P. IVA 04680590876

simple and easy recipes to bring in your plates, the freshness and the quality of the best tuna selected

AKKUAMARINA.IT @ ALL RIGHT RESERVED 2018

TERMINI E CONDIZIONI | COOKIE POLICY

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ANTIPASTI

MEATBALLS

TUNA AND RICOTTA

the ingredients

the preparation

Tuna in oil, drained 230 g

Ricotta cow's milk 200 g

Anchovies (anchovies)

fillets preserved in olive oil 20 g

Capers in vinegar-20 g

Breadcrumbs 50 g

Chopped parsley 8 g

Eggs medium 2

Parmigiano reggiano cheese 50 g

Salt q.b. Black pepper q.b.

To prepare the meatballs, the tuna and ricotta cheese start by preparing the dough. United in a bowl the ricotta cheese, parmesan cheese, tuna precentemente and crumbled anchovies, drained.


Add the capers (previously rinsed), chopped parsley, bread crumbs, and lastly the lightly beaten eggs, then start to stir the mixture with a fork.


Mix all ingredients together, add salt and pepper, and finish kneading with your hands until you have made a compact and homogeneous. At this point, taken small portions of the dough, about 30 grams and give it the classic form balls slightly flattened.


Completed so all the meatballs and coat them in the breadcrumbs. Fry your meatballs, tuna and ricotta cheese in plenty of oil at 180°C.


Continue to fry until they are golden brown.

Leave to drain on kitchen paper and serve the meatballs tuna and ricotta cheese still hot.

mezzemaniche

pasta dishes

HALF SLEEVES

TUNA

the preparation

the ingredients

To prepare the half sleeves to the tuna first, you start by taking a saucepan and bringing to a boil the water for cooking the pasta. While you heat the water for pasta, take a pan. Pour a drizzle of olive oil and put the garlic. Turn on the oven and fry the garlic on low heat. When golden remove it from the pan. Now take the pepper and place it on a cutting board. Cut it in half, remove its " lid " of the stalk and remove the seeds inside and then cut thin strips.


Now take the anchovies and place them in the pan in which you have done sauté the garlic and scaldatele until the anchovy is completely dissolved. Then add the cooking water and red pepper cut into thin strips. At this point you take the tuna and drain the oil with the help of a strainer.


When all ingredients are well blended, pour the tomato sauce in the pan . Stir well to smooth all the ingredients and then the sauce on low heat for about 3 minutes. At this point, proceed with the preparation of the dough. When the water boils, salt the water and boil the half-sleeves. Drain the half-sleeves when they are still al dente and add to the sauce you have prepared.


Sauté them for a few moments in the sauce and season with salt and pepper and then serve your mezze maniche with tuna still hot on the case spolverizzandole of chopped parsley.

Half Sleeves Striped 350 g
Garlic 1 clove

Tomato sauce 400 g

Parsley to chop 1 sprig

Fresh chilli 2

Salt 2 g

Tuna in oil 200 g

Extra-virgin olive oil 40 g

Anchovies (anchovies) 9 g

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SECONDS

TUNA FILLETS

WITH SAUCE WITH CAPERS

the ingredients

the preparation

Tuna in oil, drained 240 g

Caper fruits in vinegar 40 g

Radishes 100 g

Cannellini beans, precooked 130 g

Extra-virgin olive oil q.b.

Valerian (songino) 100 g

FOR THE SAUCE WITH CAPERS:

Caper fruits in vinegar 25 g

Extra-virgin olive oil 20 g

Water 50 g

To make the tuna fillets with sauce with capers start from the preparation of the sauce: drain the fruits of capers from vinegar storage, then unplug the stalk and put them in a tall glass of the mixer, add the olive oil.


The water then emulsify with the immersion blender until you obtain a smooth sauce and smooth that you can hold.


Now take charge of the radishes: wash, remove the leaves, cut out the base and slice finely with a mandolin slicer. Wash and dry the leaves of lettuce, then transfer them into a large bowl, add the radishes to the washers.


The cannellini beans, drizzle the salad with a little of the sauce of capers and extra virgin olive oil. Stir the salad to flavor all the ingredients. Now take the 40 g of the fruits of capers, whole, cut them in half length-wise. Everything is ready to serve. Pour the salad in a plate and add the fruits of capers cut in half;


Lying at the centre of the fillet of tuna drained from the oil storage (16), season the fish with sauce of capers. The tuna fillets with the sauce and the capers are ready to be enjoyed.

THE ORIGINAL RECIPES, ARE the Property OF GIALLOZAFFERANO.IT

YOU WILL IMMEDIATELY RECEIVE A GOOD 20%

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