1 fresh tuna steak, about 10oz (300g), cut
¾in (2cm) thick
8oz (225g) purple sprouting broccoli, cut
into equal-sized florets
¼ cup good-quality olive oil
30 fresh basil leaves, coarsely chopped
juice of 1 lemon
2 small dried chilies
2 garlic cloves, peeled
8oz (225g) ricotta cheese
1 recipe cudduruni dough (see p134)
salt and freshly ground black pepper
1Preheat the oven to 400°–425°F (200°–220°C). Heat a charcoal grill or grill
pan until very hot. Season the tuna well with salt and pepper, and add the
olive oil. Grill for about 2 minutes on each side (3–4 minutes total) until medium
rare. Remove from the pan and set aside.
2Place the broccoli in a bowl and add a little olive oil. Season with salt and
pepper and mix to coat. Grill the broccoli, turning, for 3 minutes. Break the
tuna into smaller pieces, and combine with the grilled broccoli in a bowl. Add
the basil and lemon juice.
3Crush the dried chilies with the garlic and a pinch of salt to make a smooth
paste. Using a fork, mix the garlic paste into the ricotta. Do not overbeat
the ricotta, as you want it to still have some texture. Season well with lots of
black pepper.
4Roll the dough into a circle ¼in (½cm) thick. Spread the ricotta over the
dough, leaving a ¾in (2cm) border around the edge. Scatter the tunabroccoli
mixture over half of the dough. Drizzle with a little olive oil. Fold the top
edge down and, using your finger and thumb, pinch the edges together to seal.
Brush the outside with a little oil, and bake in the oven for 10–12 minutes until
golden brown and crisp.
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