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Carloforte Net - Cuisinehttps://carloforte.net/en/topic/cucina enTuna alla carlofortinahttps://carloforte.net/en/cuisine/tuna-alla-carlofortina <div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://carloforte.net/sites/default/files/articles/sashimi_625x417.jpg"><a href="https://carloforte.net/sites/default/files/articles/sashimi_625x417.jpg" title="Sashimi of tuna" class="colorbox" data-colorbox-gallery="gallery-node-142-hafXz4is11I" data-cbox-img-attrs="{&quot;title&quot;: &quot;&quot;, &quot;alt&quot;: &quot;Sashimi of tuna&quot;}"><img typeof="foaf:Image" src="https://carloforte.net/sites/default/files/styles/juicebox_medium/public/articles/sashimi_625x417.jpg?itok=cxanIyyM" width="625" height="417" alt="Sashimi of tuna" title="" /></a></div></div></div><div class="field field-name-field-intro field-type-text-long field-label-hidden"><div class="field-items"><div class="field-item even"><p>Delicious braised tuna with Carignano wine, tomato sauce and bay leaves</p> </div></div></div><div class="field field-name-field-related-news field-type-entityreference field-label-above"><div class="field-label">Related topics:&nbsp;</div><div class="field-items"><div class="field-item even"><a href="/en/node/96">La cucina carlofortina</a></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p><img alt="Roasted tuna alla carlofortina" class="img_with_border" src="/sites/default/files/images/tonno_arrosto_alla_carlofortina.jpg" style="float: left; width: 40%;" title="Tonno arrosto alla carlofortina" /></p> <p>Here is the recipe of the "Tuna alla Carlofortina" as is prepared at Ristorante Da Andrea - Osteria della Tonnara.</p> <p>Sliced fresh tuna, preferably Codella, wash, dry well, then fry in hot oil.</p> <p>Pour into a pan a little bit of olive oil, a few cloves of garlic and put above the fried tuna.</p> <p>Pour a glass of white wine and let evaporate.</p> <p>Add salt and at this point a tablespoon of tomato sauce and a few bay leaves and a tablespoon of vinegar.</p> <p>Gradually add hot gently.</p> <p>Photo and recipe by the restaurant Da Andrea - Osteria della Tonnara.</p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/en/taxonomy/term/156" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Cucina</a></div><div class="field-item odd" rel="dc:subject"><a href="/en/tags/tonno" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Tonno</a></div></div></div><div class="field field-name-field-addthis field-type-addthis field-label-hidden"><div class="field-items"><div class="field-item even"></div></div></div>Thu, 28 Apr 2016 10:00:13 +0000admin142 at https://carloforte.nethttps://carloforte.net/en/cuisine/tuna-alla-carlofortina#commentsThe cuisine of Carlofortehttps://carloforte.net/en/cuisine/cuisine-carloforte <div class="field field-name-field-image field-type-image field-label-hidden"><div class="field-items"><div class="field-item even" rel="og:image rdfs:seeAlso" resource="https://carloforte.net/sites/default/files/articles/piatti-tradizionali.jpg"><a href="https://carloforte.net/sites/default/files/articles/piatti-tradizionali.jpg" title="Piatti tradizionali della cucina tabarkina" class="colorbox" data-colorbox-gallery="gallery-node-135-hafXz4is11I" data-cbox-img-attrs="{&quot;title&quot;: &quot;&quot;, &quot;alt&quot;: &quot;Piatti tradizionali della cucina tabarkina&quot;}"><img typeof="foaf:Image" src="https://carloforte.net/sites/default/files/styles/juicebox_medium/public/articles/piatti-tradizionali.jpg?itok=WQYjKt3J" width="850" height="410" alt="Piatti tradizionali della cucina tabarkina" title="" /></a></div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>Ligurian, Mediterranean and North Africa gastronomic traditions have become intertwined over time and have been preserved by the refugees Tabarkini obviously adapting them to new food resources that they found on the island. The Arab influence is felt in <strong>cashcà</strong>, couscous variation based on semolina cooked in steam and enriched with vegetables cooked separately. Still they prepared the <strong>maccaruin</strong>, macaroni that were once served as a first course in bridal parties, the <strong>stockfish alla Tabarkina</strong>, the <strong>cassolla</strong>, soup of various types of fish and shellfish in small sauce with olive oil, tomatoes, parsley and garlic. Noteworthy for its simplicity the <strong>cappunnadda</strong>, poor dish once used by sailors during long voyages, made dry biscuit softened in water and seasoned with oil, vinegar, tomatoes and <strong>tunnina </strong>(salted tuna). The Ligurian influence is in the <strong>farinata</strong>, made with chickpea flour, water and oil cooked in the oven. Among the typical desserts are the <strong>cakes with figs</strong>, <strong>giggeri </strong>and the <strong>caneshtrelli</strong>.</p> <p>A main role belongs to the <strong>tuna</strong>, which is fished in the local traps and consumed in all possible variants. In Carloforte they does not throw nearly anything of tuna. <strong>Bottarga</strong> (salted eggs), the <strong>musciamme </strong>(fillet), the <strong>heart </strong>and all the <strong>entrails </strong>are worked by the skilled hands of the fishermen, in a traditional way, according to the most ancient traditions. The skillful island restaurateurs is credited with having been able to respect the tradition and have been inspired by it to enrich it by developing new dishes, especially seafood.</p> </div></div></div><div class="field field-name-field-tags field-type-taxonomy-term-reference field-label-inline clearfix"><div class="field-label">Tags:&nbsp;</div><div class="field-items"><div class="field-item even" rel="dc:subject"><a href="/en/taxonomy/term/144" typeof="skos:Concept" property="rdfs:label skos:prefLabel" datatype="">Cucina tabarkina</a></div></div></div><div class="field field-name-field-addthis field-type-addthis field-label-hidden"><div class="field-items"><div class="field-item even"></div></div></div>Wed, 27 Apr 2016 17:57:49 +0000admin135 at https://carloforte.nethttps://carloforte.net/en/cuisine/cuisine-carloforte#comments