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Photographed recipe: how to prepare testarolo of Lunigiana with fresh tuna, testaroli con il tonno fresco, Italian recipe

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

prepare the dough for testaroli following the basic recipe. Soak the mushrooms in tepid water
rinse and peel the tomatoes, removing water and seeds. For doing it you should put the tomatoes into boiling water
taking them after one minute with a skimmer
it will be easy to peel
now cut to half and remove the seeds, turning the tomatoes up to down for draining the water. This operation will take some time but it works
cut the olives to small rings, add to tomatoes and oregano and, at low heat, make the sauce dense. Salt and keep hot.

cook the testaroli on both sides as shoe in the basic recipe

cut the tuna to small cubes

in few olive oil brown slightly garlic and tuna, pay attention do not brown the tuna too much. The middle must remain rough

spread some sauce on the dish

lay the testarolo on, cut to 4 quarts

spread some sauce on and keep its sides free

put the hot tuna in the middle and serve

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