Chef: Gianluca Vacca

Egg Tagliolini with saffron from Turri, fresh tuna and tuna-roe bottarga

  • PT100M 100min
  • Difficulty


  • 300 g Tagliolini n° 306 all’uovo
  • 200 g of Pecorino cheese, medium aged
  • 2 tablespoons breadcrumbs
  • 100 g of tuna roe bottarga
  • 200 g of fresh tuna
  • 200 ml of extra virgin Olive oil
  • 200 g of fresh tomato pulp
  • 150 g Pachino cherry tomatoes, peeled
  • 1 tablespoon of parsley
  • 3 shallots
  • 4 g of capers
  • 2 cloves of garlic
  • 6 g of olives
  • saffron threads
Tagliolini n° 306 all’uovo


Finely chop the shallot with the garlic and parsley and sauté well with the olives and the capers.Add the fresh tuna cut into cubes, the fresh tomato pulp and the peeled Pachino tomatoes. Stew over very low heat for 8 minutes and add the saffron.Cook the tagliolini in plenty of salted, boiling hot water, drain and toss the pasta with the sauce in the pan.Peel the roe, chop finely and sprinkle over the tagliolini. To prepare the wafers:Finely grate the Pecorino cheese and mix it with the breadcrumbs. Melt the mixture in a frying pan, making small,thin “crepes”.Turn them over quickly into small bowls so that they take their shape and allow them to cool.Serve the prepared tagliolini in the “wafer bowls.”