Eliche pasta with yellow tomato, bluefin tuna bacon, lime, glasswort and black garlic - Balfegó
Alessandro Tormolino (Sensi Restauirant* - Amalfi) presents one of the recipes that made him the winner of the semifinal of the 6th edition of Chef Balfegó
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Ingredients
- 20 g salt
- 10 g sugar
- 1 bay leaf
- 3 g fresh thyme
- 2 g black pepper
- 200 g bluefin tuna belly
- 800 g yellow tomato
- 2 g black garlic
- 10 g cuttlefish ink
- 10 g fine salt
- 40 g sugar
- 50 g almond flour
- 50 g flour 00
- 50 g butter
- 360 g eliche
- 1 lime
- 100 ml EVOO
- 1 garlic clove
- Fine salt
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