Tuna carpaccio with puntarelle, anchovies and EVO Oil

Ingredients:

Fresh downed tuna gr 300
Cleaned puntarelle gr 200
Anchovies in oil gr 30
Extra Virgin Olive Oil q.s.
Lemon juice q.s.
Salt q.s.
Black pepper q.s.

Procedure:

Slice the tuna into very thin slices and beat them lightly to make a carpaccio.

Cut the puntarelle into thin fillets, place them in cold water and let them curl.

In a bowl, season the puntarelle with salt, Extra Virgin Olive Oil and lemon juice.

Arrange the tuna on plates, season with salt, pepper and a drizzle of Extra Virgin Olive Oil.

Scatter the seasoned puntarelle and chopped anchovies on top.

Drizzle with additional Extra Virgin Olive Oil and serve cold.

Oil and Flavor: Perfect Pairings for Your Recipes

An EVO IGP Sicilia monocultivar Nocellara del Belice (Sicily) oil is recommended for this recipe. Medium-intense fruitiness decidedly herbaceous with hints of tomato and almonds. Notes of light bitterness and medium-high pungency.