A bold dish that evokes the warmth of fire and the freshness of the sea

Preparation

10 minutes

Cooking

10 minutes

Total Time

20 minutes

Difficulties

Average

Sea and Fire

Ingredients

for 2 people

A dish that embodies the essence of the Mediterranean. The tuna Nduja, with its spicy character, dances harmoniously with the fermented lemon adds an explosive freshness, which beautifully balances the warmth of the dressing.

  • 160g fusilloni
  • 40g tuna nduja
  • 100g lightly smoked Genoese cow’s butter
  • 1 clove of garlic
  • 1/2 lemon fermented in salt
  • About 6/7 leaves of fresh basil
  • Black pepper to taste

Procedure

⸺ Preparation of the ingredients

• Chop the fermented lemon and fresh basil, set aside for later use.

⸺ Cooking the pasta

• In a large pot, bring plenty of salted water to a boil.
• Boil the pasta according to the instructions on the package until it is cooked al dente.
• Drain it and set aside a little cooking water.

⸺ Preparation of the dressing

• In a pan, add the tuna nduja and a clove of garlic.
• Add the previously chopped fermented lemon and sauté for a few minutes.
• Add the lightly smoked Genoese cow's butter, a grating of black pepper and chopped basil, stirring until the butter melts and blends the flavors.

⸺ Composition of the dish

• Add the pasta to the sauce in the pan.
• Mix well to ensure that the pasta takes on flavour.

⸺ Decoration and presentation

• Serve the pasta hot, garnishing with basil leaves