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Ricetta Parmesan tuna belly red

by Gianfranco Pulina. Ricetta originale by Gianfranco Pulina
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Tempo Preparazione:
Tempo di cottura:
Porzioni: 4
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Cost per serving $0.72 vedi dettagli
  • 1 eggplant black
  • salt q.b
  • 150 grams of tuna belly
  • Corax olive-brothers-Piras Alghero
  • Vermentino di Gallura
  • 200 grams of fresh tomatoes
  • 50 grams of parmesan reggiano


  1. Cut the eggplant into cubes
  2. saute pan with extra virgin
  3. blend with the Vermentino (white wine Gallura)
  4. with salt
  5. add fresh tomatoes (or cherry datterini) passed to the mixer,
  6. continue cooking and let the eggplant cubes remain crisp
  7. add the grated parmesan
  8. let rest for 5 minutes
  9. cut the bacon into large cubes
  10. sauté pan over very low heat while cooking almost raw!!!
  11. To place the chunks of tuna belly in silicone molds
  12. add the mixture of eggplant
  13. Serve hot with a sprinkling of salted ricotta cheese (smoked) Osilo (village in the province of Sassari)

Nutrition Facts

Amount Per Serving %DV
Serving Size 138g
Recipe makes 4 servings
Calories 30  
Calories from Fat 2 7%
Total Fat 0.27g 0%
Saturated Fat 0.04g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 321mg 9%
Total Carbs 7.07g 2%
Dietary Fiber 3.7g 12%
Sugars 3.38g 2%
Protein 1.34g 2%
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