Eliche pasta with yellow tomato, bluefin tuna bacon, lime, glasswort and black garlic

Alessandro Tormolino (Sensi Restauirant* - Amalfi) presents one of the recipes that made him the winner of the semifinal of the 6th edition of Chef Balfegó Italy.

#Recipe

Elaboration

Bluefin tuna abacon

Marinate for five days in salt and sugar. Then sprinkle the surface of the ventresca with all the seasonings and leave to season at 4°C for about fifteen days.

Yellow tomato water

Crush the previously washed tomatoes until a liquid mixture is obtained.

Pass through a strainer to separate the liquid part.

Crispy black garlic

Mix all the ingredients in a small bowl, pour the mixture into a baking pan and bake at 160° for about 20 minutes.

Eliche pasta

Boil water, add salt and cook the pasta for about 6 to 7 minutes.

Then drain the pasta, pour it into a pan with the tomato and lime zest until it is well cooked.

While the pasta is cooking, sauté the glasswort in a pan with a clove of garlic and EVOO. Finish by arranging the eliches on the plate with the slices of tuna bacon previously cut, the crispy black garlic and the glasswort.