Molino Campo began in the heart of the Erice countryside and since 1928 has been handing down the art of grinding Sicilian durum wheat from father to son to create genuine pasta. This is why Campo Pasta Makers received the Italian Excellence rosette from the Italian Registry of Excellence, an important recognition that rewards the care and professionalism that our company has always been committed to.
Gnocculi with tuna and caper leaves
500 g of semolina pasta, 500 g of tuna, 1 cup of white wine, 100 g of tomato sauce, 50 g of Pantelleria capers, caper leaves, 2 mint leaves, 5 basil leaves, cinnamon, garlic, onion, toasted breadcrumbs, extra virgin olive oil, sea salt.
Dice a slice of fresh tuna. Sauté the diced tuna with olive oil, garlic and capers in a saucepan. Remove the tuna from the heat and set it aside. In the same pan, sauté a clove of garlic and half an onion, finely chopped. Add the chopped tomatoes, the sautéed tuna, a glass of white wine and three glasses of water. Season with a few caper, basil and mint leaves, plus a pinch of cinnamon and pepper. Cook for about 45 minutes, without letting the sauce evaporate completely. Cook the pasta in plenty of salted water and add to the saucepan with the tuna, sauté for a few seconds and serve garnished with toasted breadcrumbs and caper leaves.
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