Conchiglioni rigate and trumpet courgette Roquette salad & Parmesan on a Carpaccio of Tuna
Ingredients for 4 persons :
180 gr of conchiglioni
140 gr of trumpet courgettes
120 gr of red Mediterranean tuna
4 spring onions
30 gr of aged, roughly grated Parmesan Reggiano
Olive-oil for seasoning
Dried tomatoes
3 fresh basil leaves
40 gr of taggiasche olives
1 yellow lemon, squeezed
White mignonette pepper
1 bunch of roquette salad
Unrefined salt
Preparation :
1. Cook the conchiglioni in boiling salted water for 5 mins. then refesh with cold water, drain and coat with a thread of olive-oil : set aside in a cool place.
2. Blanch the trumpet courgettes, place in a mixer with the spring onions, a thread of olive-oil and the basil, season in a recipient, then add the olives and chopped tomatoes. Garnish the pasta with the mixture.
3. Make a «coulis» of roquette (roquette salad leaves mixed with olive-oil, lemon juice, salt and pepper)
4. On the 4 plates, arrange 4 circles of tuna carpaccio and conchgilioni warmed up in a hot oven, together with a few pieces of courgettes and Parmesan cheese.
5. Pour on the roquette sauce and allow yourself to be carried away by your own inspiration !
