23-10-2017

Cold spaghetti with tuna roe and tomato coulis: what you need to make it

Dress your kitchen

A simple, light appetiser with summery flavours that is also perfect for early autumn. Recipe by award-winning chef Stefano Deidda of “Dal Corsaro” in Cagliari, an instructor at ALMA-International School of Italian Cooking



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Cold spaghetti with tuna roe and tomato coulis: what you need to make it 
The flavours and scents of the Mediterranean: tuna roe and tomato. Land and sea come together in a simple yet exquisite appetiser. Cold spaghetti with tuna roe and tomato coulis offers not only a harmonious blend of colours but fresh, fragrant flavours with sweet, tart and savoury notes.
The recipe is from Gusto Italiano. Cucina contemporanea dei maestri Alma (Edizioni Plan, Milan, 2012), edited by Luciano Tona, Arturo Delle Donne and Andrea Sinigaglia, featuring the stupendous creations of the chefs who teach at ALMA-International School of Italian Cuisine in Colorno (Parma).
This dish was created by Stefano Deidda, the award-winning chef from “Ristorante Dal Corsaro” in Cagliari. A young man with plenty of experience in famous restaurants such as Milan’s Principe di Savoia with Paola Budel (where he trained when he was still a student rather than a teacher at ALMA), then Villa Fiordaliso in Gardone Riviera, alongside Riccardo Camanini, with Claudio Sadler in Milan, at Villa Crespi in Orta San Giulio with Tonino Cannavacciuolo, and finally with Martín Berasetegui in Lasarte-Oria, Spain.
Here are the ingredients for four for Cold spaghetti with tuna roe and tomato coulis.
For the coulis:
  • 4 red tomatoes;
  • salt.
For the pasta:
  • 400 grams spaghetti (number 5);
  • 3 shallots;
  • 4 red tomatoes;
  • 2 lemons;
  • 4 grams wild fennel;
  • 3 grams marjoram;
  • 80 grams thinly sliced tuna roe;

  • 80 ml extra virgin olive oil;
  • salt;
  • pepper.
Important: use Cabras tuna roe.
In the next post, we’ll see how to prepare “ Cold spaghetti with tuna roe and tomato coulis”.
 
Mariagrazia Villa
 
Recipe: chef Stefano Deidda (“Dal Corsaro” in Cagliari).
Recipe source: Luciano Tona, Arturo Delle Donne, Andrea Sinigaglia (ed.), Gusto Italiano. Cucina contemporanea dei maestri Alma, Edizioni Plan, Milan, 2012.
Photograph of the dish: Arturo Delle Donne.

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