Can Parmigiano Reggiano, tuna, lemon and parsley combine together and create a tasty sauce that can be served with bread or in a pasta? The answer is yes: you just need to know the right quantity of the ingredients and everything will be ok. Palinuro Sauce is a very surprising and tasty spread and is very good especially during summertime when you don’t want to eat heavy food but you still want an appetizing dish for your family. The combination of tuna, lemon, Parmigiano Reggiano and parsley is something that you will never forget. So don’t be shy and make it.
Ingredients (for 4 people):
3 cans of tuna in oil (200 grams each)
1 ½ – 2 lemons juiced
5 tbsp of grated Parmigiano Reggiano
A handfull of Italian Parsley
5 tbsp of extra virgin olive oil
300 grams of farfalle
Drain the oil from tuna and place it a mixer. Add the lemon juice, the Parmigiano Reggiano and the parsley and blend them altogether. Pour the extra virgin olive oil to obtain a spread being careful that it will not come out to liquid or too oily. Boil the water in a large pot and add the farfalle and wait until they are “al dente”. Save a little bit of water from the pasta. Drain pasta in a colander and put it back in the pot, add approximately one cup of the Palinuro sauce and the water to obtain more creaminess. Mix well and serve as soon as possible to maximize the flavour and freshness of this dish. Palinuro can stay in the fridge for 5 days and is always good with fresh bread or grissini.
*The freshness of the sauce combined with the tartness coming from the lemons suggest a very crisp white wine with citrus and fruity notes. An Albarinho from Rias Baixas in the North West of Spain is a great pairing but I would also suggest a Sauvignon Blanc from Chile.