Best 2 Insalata Di Grano Con Pomodoro Tonno E Capperi Recipes
Insalata di grano con pomodoro tonno e capperi is a fresh and flavorful salad that combines the flavors of wheat berries, tomatoes, tuna, and capers. Served warm or cold, this hearty dish is a versatile option for lunch or dinner. Traditionally made with whole wheat, tomatoes, tuna, and capers, there are many variations of the classic salad that can incorporate additional ingredients such as olives, onions, peppers, or fresh herbs. Whether you prefer a simple or a more complex version, this salad is a delicious and satisfying meal.
Here are our top 2 tried and tested recipes!
SPAGHETTI CON POMODORO E TONNO
Steps:
- Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately.
INSALATA DI GRANO CON POMODORO, TONNO, E CAPPERI
Steps:
- Rinse the wheat berries, discarding any chaff. Soak in hot water to cover by 3/4 inch (2 cm) for 24 hours, changing the water twice.
- Drain and rinse the berries. Put them in a heavy saucepan with enough fresh water to cover by at least 2 inches. Add the bay leaf, orange zest, and 1 teaspoon salt and bring to a boil. Reduce the heat, cover, and simmer until the grains are separate and tender, like rice, neither mushy nor al dente, 30 to 45 minutes. Check frequently after 30 minutes. Drain, discarding the bay leaf and zest. Let wheat berries cool thoroughly.
- Peel, seed, and roughly chop the tomatoes. Place in a colander. Sprinkle with salt and sugar, and let stand for at least 20 minutes.
- Put the tuna in a serving bowl and flake it. Add the capers, onion, garlic, hot pepper, salt to taste, and the lemon juice. Add the tomatoes and toss thoroughly. Stir in the olive oil; add the wheat berries and half of the herbs. Let stand for several hours, if possible.
- Just before serving, sprinkle the remaining 1/4 cup herbs on top. The salad will keep well for a few days.
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- If you don't have canned tuna, you can use fresh tuna that has been cooked and flaked.
- The type of olives you use is up to you. Kalamata olives are a popular choice, but you could also use green olives or black olives.
- If you don't have capers, you can use another briny ingredient, such as chopped pickles or diced sun-dried tomatoes.
- Use a good quality olive oil for the best flavor.
- Feel free to add other ingredients to your salad, such as chopped cucumbers, bell peppers, or artichoke hearts.
Conclusion:
Salads are a healthy and delicious way to enjoy a meal, and this insalata di grano con pomodoro, tonno e capperi is no exception. Made with simple, fresh ingredients, this salad is packed with flavor and nutrients. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish.
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