Cold spaghetti with tuna roe and tomato coulis

2017-10-25 If you have got together all the ingredients listed in the post published two days ago, you are ready to make Cold spaghetti with tuna roe and tomato coulis.
The recipe was created by Stefano Deidda, the award-winning chef at Ristorante “Dal Corsaro” in Cagliari and instructor at ALMA-International School of Italian Cuisine in Colorno (Parma).
Here’s how to make the coulis.

• Peel 4 red tomatoes.
• Remove the gelatinous part containing the seeds, and keep the solid parts.
• Blend in the blender.
• Add salt to taste.
• Eliminate the air incorporated while blending with a vacuum machine.

To make the pasta:?

• Peel the other 4 tomatoes.
• Cut the outside part of the tomato in brunoise (first cut julienne, in thin strips, then into little 1-3 millimetre cubes).
• Cut shallots brunoise.
• Grate lemon peel.
• Juice lemon.
• Cook spaghetti until al dente.
• Cool under running water and drain well.
• Put spaghetti in a bowl and dress with tomato brunoise, shallot and olive oil.
• Add lemon juice and peel.
• Add salt and pepper to taste. ?

Lastly, presentation and garnishing…

• Coat the bottom of the dish with tomato coulis.
• Arrange the spaghetti in a nest in the middle.
• Sprinkle with tuna roe and minced herbs.

Mariagrazia Villa
 
Recipe: chef Stefano Deidda (“Dal Corsaro” di 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.