Best 2 Insalata Di Grano Con Pomodoro Tonno E Capperi Recipes
Indulge in the delectable flavors of Insalata di Grano con Pomodoro, Tonno e Capperi, a delightful Italian salad that combines the goodness of wheat berries, juicy tomatoes, succulent tuna, and tangy capers. This vibrant dish is a symphony of textures and flavors, with the chewy wheat berries providing a hearty base, the sweet and juicy tomatoes adding a refreshing burst, the tuna offering a savory richness, and the capers delivering a briny kick. It's a versatile salad that can be enjoyed as a light lunch, a refreshing side dish, or even as a flavorful vegetarian main course. Explore variations of this classic recipe, including one with the addition of creamy mozzarella cheese and another featuring a flavorful dressing made with lemon and fresh herbs. Discover new ways to enjoy the irresistible combination of wheat berries, tomatoes, tuna, and capers in this collection of Insalata di Grano recipes.
Let's cook with our recipes!
SPAGHETTI CON POMODORO E TONNO
Steps:
- Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately.
INSALATA DI GRANO CON POMODORO, TONNO, E CAPPERI
Steps:
- Rinse the wheat berries, discarding any chaff. Soak in hot water to cover by 3/4 inch (2 cm) for 24 hours, changing the water twice.
- Drain and rinse the berries. Put them in a heavy saucepan with enough fresh water to cover by at least 2 inches. Add the bay leaf, orange zest, and 1 teaspoon salt and bring to a boil. Reduce the heat, cover, and simmer until the grains are separate and tender, like rice, neither mushy nor al dente, 30 to 45 minutes. Check frequently after 30 minutes. Drain, discarding the bay leaf and zest. Let wheat berries cool thoroughly.
- Peel, seed, and roughly chop the tomatoes. Place in a colander. Sprinkle with salt and sugar, and let stand for at least 20 minutes.
- Put the tuna in a serving bowl and flake it. Add the capers, onion, garlic, hot pepper, salt to taste, and the lemon juice. Add the tomatoes and toss thoroughly. Stir in the olive oil; add the wheat berries and half of the herbs. Let stand for several hours, if possible.
- Just before serving, sprinkle the remaining 1/4 cup herbs on top. The salad will keep well for a few days.
Tips:
- Use ripe, juicy tomatoes for the best flavor.
- If you don't have canned tuna, you can cook fresh tuna and flake it.
- Add other vegetables to the salad, such as cucumber, bell pepper, or zucchini.
- Use a good quality olive oil for the dressing.
- If you don't have capers, you can use olives or sun-dried tomatoes.
- Serve the salad immediately, or chill it for later.
Conclusion:
Insalata di grano con pomodoro, tonno e capperi is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. With its combination of flavors and textures, this salad is sure to be a hit at your next gathering.
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