FuoriSalone with Chef Enrico Cerea – Tuna Spaghetti with Bagna Cauda, Pistachio Crumble and Lemon Zest


posted by on My Milan, Recipes


What a pleasure witnessing Chef Enrico Cerea in action, combing food and design at S.Pellegrino’s “Live from Milan”.

As far as I am concerned the “FuoriSalone” makes the Milan Design Week. The city hums, beats, overflows, with people from all over Europe and the world. And after spending their days closed up in the conference center, they leave anxious to find fresh air, bringing new life to the streets of Milan.

One of my favorite “FuoriSalone” events was “Live from Milan” hosted by S.Pellegrino water. For a week, a Michillen starred line up of chefs demonstrated one of their original recipes. I visited the event with the Enrico Cerea of Da Vittorio restaurant.

S.Pellegrino - Live in Italian

The recipe below is from the Fine Dining Lover, unfortunately their recipe makes absolutely no sense. It was translated really badly!

The Italian version is a bit better, but still doesn’t quite match what the chef said at the event. Below you can find updated directions (I’m taking their word on the ingredients) as I think the chef intended it. Feel free to try either/or both and let me know.

S.Pellegrino - Fine Dining Table


Ingredients for One

For the Tuna Spaghetti
• Sushi grade Tuna 60 g
• Lime 1 each

For the Bagna Cauda
• Anchovies 2 each
• Garlic 1 clove
• Fish broth 1 dl
• White wine 0,05 dl
• Whipped cream 2 dl

For the Crumble
• Flour 50 g, white
• Butter 50 g
• Sugar cane 30 g
• Salt 5 g
• Pistachios 50 g, mashed
• Egg white 20 g


For the Bagna Cauda
Simmer the garlic and anchovies with olive oil, for about 45 minutes until both dissolves. Add the white wine. Once it evaporates add the fish broth. Simmer until it reduces in half. Add the cream, boil for 5 minutes, blend and drain. Check for salt and pepper

Tuna Spaghetti
Cut the tuna into thin strips so it looks like spaghetti. Season with salt, pepper and lime zest

For the Crumble
Mix all the ingredients, knead for a minute and bake for another about 10-15 minutes at 180C/350F until crunchy. Remove from oven and break into pieces.

Pour the bagna cauda on a plate, add the tuna spaghetti in the middle and top it with the crumble.

Tuna photo and recipe from “Fine Dining Lovers


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