The distinctive characteristics of ventresca, which give it its reputation as a delicacy, are: its fat content, which gives it a much more intense, refined, and delicate flavor than other fish; its gelatinous texture; and its flaking, ideal for preparing appetizers, preserves, and for cooking in the oven.
Ingredients
- 2 cans of CUCA tuna belly
- 8 sheets of lasagna pasta
- 500 ml of special thick cooking cream
- 10 cooked wild asparagus
- 350 grams of mushrooms or candied mushrooms
- Salt and pepper
- Ingredients for the vinaigrette:
- 150 ml of virgin olive oil
- 50 ml of truffle juice
- 2 concassé tomatoes
- 1 tablespoon of sherry vinegar
- Salt and white pepper.
ELABORATION
Cook the pasta in water, oil, and salt for about 2 minutes, and when it is al dente, transfer it to a container with water and ice.
Reduce heat to low for a couple of minutes. Set aside, then chop the asparagus until browned. Do the same with the mushrooms.
Season the mixture with salt and pepper and drain well. Place the mushrooms and asparagus in the cream and let it cool. Once the cream has cooled, add the well-drained tuna belly and set aside.
Place a lasagna base on a plate, top with a spoonful of filling, and a slice of tuna belly. Finish by covering it with more lasagna pasta. Cover with plastic wrap and store in the refrigerator.
Prepare the vinaigrette by emulsifying the oil with the vinegar and lemon juice.
Add the juice and diced tomatoes. Season and store in the refrigerator.
To serve, heat the lasagna in the oven at 190°C covered in aluminum foil, or in the microwave covered in plastic wrap for 1 minute. Once hot, dress it with the tomato vinaigrette.
