IGP FENNEL CONSORTIUM
OF ISOLA CAPO RIZZUTO
Piazza Maria Montessori, 19/22
88900 CROTONE – Italy
VAT 03927340798
T. +39 0962965343
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Tuna and Fennel Millefeuille from Isola Capo Rizzuto PGI
Initiative funded by the EAFRD-RDP Calabria 2014/2022 - Measure 3 - Intervention 3.2.1 - CUP: J18H24000520003
CHEF NATALE PALLONE
PROCEDURE
INGREDIENTS
700 g of fresh tuna
1.5 kg of Isola Capo Rizzuto IGP fennel
30 g of extra virgin olive oil
1 clove of garlic
Salt and pepper to taste
Preparation of Isola Capo Rizzuto PGI fennel: Finely slice the PGI fennel, making sure to set aside the fronds. In a pan, sauté a clove of garlic with a drizzle of extra virgin olive oil, then add the sliced fennel and sauté for about 2 minutes, keeping them crunchy. Preparation of the Isola Capo Rizzuto PGI fennel frond cream: In another pan, flavor a clove of garlic with a drizzle of oil. Add the fennel fronds and cook until soft. Transfer to a jug and blend with an immersion blender until you obtain a smooth and fragrant cream.
Preparation of the tuna: Cut the fresh tuna into slices about 1 cm thick. In a non-stick pan with a drizzle of oil, a clove of garlic, salt, and pepper, sear the tuna for one minute per side, keeping the center pink. Plating: On the serving plate, spread a base of Isola Capo Rizzuto PGI fennel frond cream. Place a layer of sautéed PGI fennel, then position a slice of tuna. Repeat with another layer of PGI fennel and finish with a second slice of tuna.
Cooking the risotto: Resume cooking the rice, gradually adding the hot vegetable broth. Stir occasionally to prevent sticking.
Finishing: Garnish as desired with a drizzle of extra virgin olive oil and a few leaves of the reserved PGI fennel fronds. Serve the millefeuille warm or at room temperature.