Penne Rigate Kamut® Khorasan Felicetti, chicory and tuna

Cooking time:
0:30
Difficulty:
Easy

INGREDIENTS - SERVES 4

CHICORY

2 kg. chicory
Iodized salt

TUNA

1 piece of tuna steak (about 50 g. per person)
Extra virgin olive oil
Iodized salt
Pepper
Lemon

PENNE KAMUT® KHORASAN

320 g. Penne Rigate (ridged) Kamut® Khorasan Felicetti
Coarse iodized sea salt

PREPARATION

CHICORY

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.

TUNA

Cut the tuna fillet into thin slices.
Season with extra virgin olive oil, salt and grated lemon zest.

PENNE RIGATE KAMUT® KHORASAN

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.