Paccheri Napolitano with Tuna (Filetti de Tonno) Blackberry and Raspberry Cake
Paccheri is a type of pasta when cooked is shaped like a squid – like those large cut-up segments of unfried calamaris in paellas, the Spanish seafood rice stew.
6 tbsp butter
2 sprigs of fresh oregano herbs
Dried Herb de Provence
Salt, pepper, chili olive oil, chili flakes
As de Mar Tuna (brand is from Portugal; sold at Todaro Brother’s fine food store)
Paccheri pasta (1 lb) (also at Todaro; brand is Pirro)
1/3 cup grated Manchego cheese
As butter is melting over medium low heat, pick leaves of fresh oregano herbs off of the stem directly over the pot and drop. Add a pinch of Herb de Provence. Add about 2-3 tbsp of chili olive oil. Then add the tuna, break into pieces. Add a little salt and pepper and chili flakes (a lot). When herbs are crisping, add cooked pasta and turn heat off. Mix thoroughly (the infused butter and oil is the tuna’s “belly” now), making sure every paccheri is fat. Then grate over the cheese, and mix.
PS. The leftovers can be reheated in a pan with some oil until the pasta is golden. After all, they will be “fried calamaris.” The picture is the day after!
THE CAKE
1.5
cups flour, ½
tsp grated nutmeg, ½
tsp grated cinnamon, 1
tsp baking powder, ½ tsp baking soda, ½
cup sugar, ½
tsp salt… DRY
½
cup homemade lime-lemon compote/marmalade, 2
eggs, About
a stick of butter (melted), 1/3
cup milk… WET
1
cup mixed berries, plus some sugar, remaining
butter to grease baking dish... FRESH
________________ 350
OVEN.
MIX
DRY INGREDIENTS FIRST, THEN COMBINE THE WET UNTIL SMOOTH. GREASE BAKING DISH
AND SCATTER BERRIES ENTIRE, SPRINKLING SUGAR. FOLD IN BATTER TO COVER THE
FRUITS, SMOOTH TOP WITH SPATULA, BAKE FOR ABOUT 35-45 MINUTES - until the compote condenses the fruits, firms up and moistens the cake, the tart sweetens, the sweet tarts, in your mouth.
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