Bucatini lightly
Instructions
Boil 4 eggs 4 egg yolks and put in a blender, add the egg yolks the tuna, anchovies and capers and whisk everything together until you get a mousse (if the mixture tends to solidify, during the operation, add 2 tablespoons of hot water pastry).
Strain the bucatini al dente and add to the tuna mousse in a soup-tureen.
Ingredients and dosing for 8 persons
- 500 g of type pasta bucatini
- 4 the yolks of hard-boiled eggs
- 4 anchovies
- 400 g of tuna
- 50 g of big capers