Today, BulliRdeAgus proposes an Italian-Basque dish. Imagine you’re in Tuscany at one of those tables with one of those typical red and white chequered tablecloths, going through your eight Basque surnames while you tuck into an Italian marmitako prepared with our Serrats fish preserves. What a plan, eh? Well let’s get down to it.
- 1 packet of coloured gnocchi
- 1 tin of White Tuna (Albacore)
- Some pickled onions
- Some cherry tomatoes
- Extra virgin olive oil
- Black pepper
- Put water with some salt to boil in a saucepan, and when it boils, carefully add the gnocchi, which will fall to the bottom and in 1 – 2 minutes, as soon as they rise to the surface, carefully remove them with a skimmer and leave them to rinse.
- Meanwhile, take the tin of white tuna (it doesn’t matter if it’s in oil or brine), open it, remove the liquid, cut up the tuna and set it aside.
- In a salad bowl or platter, add the gnocchi, the cherry tomatoes (whole or cut), the pickled onions, which can also be whole or cut, the piquillo peppers that you have previously chopped or cut into strips, and make a vinaigrette. If the tuna was in olive oil, you can use it, because it will give the marmitako salad more flavour, and if not, add 1 part vinegar, 3 parts oil, salt, pepper and chopped dill and chives, and give it a stir, leaving it to settle.
- Pour the vinegar over the entire salad, mix it carefully, and it can be served warm or cold.
A delicious combination. Thanks, Agus!