Gramigna with tuna ragout, favette beans and Pecorino Romano cheese


280 g Gramigna paglia e fieno
100 g Pecorino Romano DOP
200 g fava beans

For the tuna ragout:
350 g slice of bluefin tuna
1 red onion
1 clove of garlic
150 g tomato sauce
1 glass of white wine
10 cherry tomatoes
oil Evo q.b.
salt q.b.


Finely chop the onion and wilt it in a pan with a little oil. Meanwhile, cut the tuna steak into small 1-cm cubes. When the onion is golden brown, add the cherry tomatoes cut in half.
After a couple of minutes, add the tuna cubes and let them roast; when they are browned, deglaze with white wine. Once the alcohol part has evaporated, add the tomato sauce, adjust the salt and let it cook on a low flame for about 30 minutes. Clean the fava beans, blanch them quickly in water and immediately plunge them into ice water. Cook the Gramigna in plenty of salted water, drain the pasta al dente and transfer it to the pan with the tuna sauce.
Stir-fry it with a little cooking water and the fava beans, until perfectly blended.

To finish, plate the Gramigna by adding grated pecorino romano cheese.

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