academia barilla  November 2008
   

Sicilian Tuna Carpaccio: a Gourmet Recipe by Chef Lorenzo Boni

Today we have for you another Italian food creation of Barilla’s Executive [...]

Today we have for you another Italian food creation of Barilla’s Executive Chef Lorenzo Boni’s series of gourmet recipes made with the new Academia Barilla artisan gastronomy products: Sicilian Tuna Carpaccio.

Ready? Let’s go to the kitchen! Missing a Academia Barilla ingredient? Just follow the links in the recipe to find the respective products at the Academia Barilla online shop.

sicilian-tuna-carpaccio-academia-barilla

SICILIAN TUNA CARPACCIO
A recipe by Chef Lorenzo Boni
(serves 4)

INGREDIENTS

- 1/2 lb, tuna sushi grade, sliced thin
- 4 tablespoons, lemon juice
- 4 tablespoons, Academia Barilla Unfiltered Extra Virgin Olive Oil
- 1 cup, heart of celery, julienned
- 1/2 jar, Academia Barilla Nocellara del Belice Olives, sliced
- Academia Barilla Sicilian Sea Salt with Orange Zest, to taste
- 4 leaves, basil, julienned
- 2 slices, bread

PREPARATION

Arrange the tuna slices on a platter. Season with lemon, Academia Barilla Sicilian Sea Salt with Orange Zest and pepper; marinate for five minutes.

Combine the drained olives with celery, basil. Top the Carpaccio and serve with warm bread croutons

To make croutons:
Rub bread with Academia Barilla Unfiltered Extra Virgin Olive Oil, Academia Barilla Sicilian Sea Salt with Orange Zest and pepper; grill or toast in the oven until slightly brown.

CHEF TIPS
While making this dish, keep the celery in ice for extra crispiness.

Thank you very much, Lorenzo! We are sure that our Italian Food Lovers readership really appreciated the additional Chef tips that make italian cuisine more tasty!

More recipes prepared by Chef Lorenzo Boni with the new Academia Barilla products coming soon…

Tags: , , , , , ,

Leave a Reply