
Handmade spaghetti with balls of tuna

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This is a typical dish from Puglia, which at first might seem to go against the idea of spaghetti and meatballs not working well together despite the dish made up in America. However, the halls of tuna are very fragile, so when you spear them with your fork they are crushed and fall apart.
ingredients
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serves: 4
pinch of saffron threads (or ground turmeric)
18 tablespoons warm water
3 1/2 00 cups (doppio zero) flour
1 tablespoon extra virgin olive oil
For the polpettine:
7 ounces fresh tuna
1 egg yolk
4 tablespoons extra virgin olive oil
2 cloves garlic (thinly sliced)
1/2 wineglass of white wine
2 tomatoes (blanched, skinned and quartered)
3 tablespoons tomato passata
handful of parsley (leaves)
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 673
- Total Fat: 21.8 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Cholesterol: 65 mg
- Sodium: 135.5 mg
- Total Carbs: 90.2 g
- Dietary Fiber: 4.7 g
- Sugars: 3.6 g
- Protein: 25.2 g
preparation

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