2 kg. chicory
1 piece of tuna steak (about 50 g. per person)
Extra virgin olive oil
320 g. Penne Rigate (ridged) Kamut® Khorasan Felicetti
Coarse iodized sea salt
Blanch 16 leaves in salted water for 30 seconds.
Cool them down in water and ice, and then dry.
Centrifuge the remaining chicory with some crushed ice.
Cut the tuna fillet into thin slices.
Season with extra virgin olive oil, salt and grated lemon zest.
Cook the Penne in the same water used for the chicory.
Drain 3 minutes earlier than the suggested time.
Complete cooking the pasta in a pan together with the centrifuged chicory and the leaves.
Serve the pasta together with the tuna slices and finish with a drizzle of oil.