Tuna Fish Sauce - Cappellini
From Treasured Italian Recipes (1989).
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A historical recipe
Treasured Italian Recipes (1989).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 Tbsp.
- oil 1 tsp.
- dry parsley 1 onion, minced 1 tsp.
- dry basil 1 carrot, grated 1 Ib.
- cappellini (angel hair) 1 large can crushed tomatoes grated Italian cheese 1 large can tuna fish in oil Saute onion and carrot in oil until brown.
- Add tomatoes, parsley and basil.
- Cook on a low flame for 1 hour.
- Add tuna and simmer for 15 minutes.
- Cook cappellini as directed on package.
- Drain and put tuna sauce and grated cheese on top.
- Serves 6 people.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Colander