WSVN — How does a delicious dish from a hot, new restaurant in Downtown Miami sound? Seafood pasta is on the menu, as we grab a Bite with Belkys.
The Chef: Jean Paul Lourdes
The Restaurant: Marion Miami
The Dish: Tuna Garganelli Pasta
Ingredients:
2 cups fresh Garganelli pasta
4 ounces fresh tuna confit (or you can used canned tuna in oil- Chef recommends Ortiz brand)
3 tbs. olive oil
1/2 cup chopped white onions
2 tsp. chopped garlic
1 tbs. diced Calabrian chili peppers (or more to taste)
1/4 cup pasta water
2 tbs. capers
2 tbs. oil from tuna confit
Salt to taste
1 tsp. lemon zest
1 tbs. lemon juice
2 tbs. toasted sourdough bread crumbs
Method of Preparation:
– Cook fresh Garganelli pasta in almost boiling water for three minutes.
– While that’s cooking, add olive oil to a hot pan with chopped onions, garlic and diced Calabrian chili peppers. Sauté, and add a little pasta water to help make a sauce.
– Add capers and tuna confit (tuna cooked in olive oil). If you don’t have fresh tuna confit, Chef Jean Paul recommends Ortiz brand canned tuna in olive oil. When the Garganelli is ready, add it to the pan and give it a toss.
– Add a little oil from the tuna confit and blend. Add salt… and move it off the heat. Now add lemon zest and lemon juice and it’s ready!
To Plate:
He garnishes the pasta with toasted sourdough bread crumbs.
Serving Suggestion: Red Tuscan Wine
Serves: 2
FOR MORE INFORMATION:
Marion Miami
Brickell, 1111 SW 1st Ave.
Miami, FL 33130
Phone: (786) 717-7512
http://marionmiami.com/