Pasta shells with tuna and salmon tartare and slightly spicy tomato salsa
420 g large conchiglie pasta 200 g tuna filet 200 g salmon filet 1 small bunch basil 1 orange 1 lemon 400 g ripe tomatoes 1 chili pepper extra-virgin olive oil salt and pepper
Gewürztraminer This dish boasts a mild spiciness and a decisive structure. Gewürztraminers, especially those from the South Tyrolean Unterland, pair wonderfully well with tomato sauces, while their delicate residual sweetness balances out the spiciness of this dish. Chardonnay Alto Adige DOC The best accompaniment is a velvety Chardonnay from Alto Adige, slightly mature so that it can confront the complexity of this dish while mitigating its slight spiciness.
Cook the pasta in salted water.
Cut the tuna into small cubes and add half of the sliced basil along with grated orange zest, salt, pepper and olive oil.
Cut the salmon into small cubes and the rest of the sliced basil along with grated lemon zest, salt, pepper and olive oil.
Peel and seed the tomatoes. Blend them with the chili pepper and some salt, pepper and olive oil.
Stuff the pasta shells with the fish tartare.
Plate the tomato salsa and top with the stuffed pasta. Add a drizzle of oil and a grind of pepper to finish.
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