Some consider it a crime, others find it irresistible. Let's find out more about pasta with tuna and parmesan
Tuna and parmesan pasta: just read it causes you hives? Let's try to analyze the facts.
Tuna pasta is the easy recipe for excellence. Obviously we are talking about the tuna in oil, the one in the box. How is it prepared?
Just cook the pasta and add it to the tuna, even directly on the plate. Someone does it first drain off oil from the can and then add extra virgin olive oil in its place. There are those who instead love that taste there and prefer not to substitute oil.
After mixing well, the crucial moment arrives.
Tuna and parmesan pasta: can it be done?
The sprinkling of parmesan cheese on tuna pasta is more widespread than what is thought, but it certainly triggers diatribes not indifferent.
There are also those who make distinctions: the parmesan cheese on tuna pasta is good only if you directly season the drained pasta with the tuna can in oil, so as to enrich somehow the dish. If the tuna pasta also includes a fried of garlic, oil and chilli, many instead would no longer grate Parmesan.
Parmesan cheese on pasta with tuna: the chef's opinion
During an episode of his EPCC evening program, Alessandro Cattelan challenged the chef Giorgio Locatelli eating a plate of pasta with tuna and parmesan.
Cattelan immediately made things clear: the cheese on the fish never goes, except in the case of pasta with tuna, the most loved by all students away from home. The statement provoked the public's dismay, but the conductor did not resign, he prepared it live and had Locatelli taste a forkful.
The chef's response? "I think my dog would reject it too.
Alessandro's joke: «Because he never did university!.
Can fish be combined with cheese?
To say that cheese cannot be paired with fish is an almost exclusively Italian convention. Julia of the Cross, an Italian expert on Italian cuisine, claims that this custom derives from the fact that in the past in Italy fish was eaten only along the coast, while most of the cheeses were produced and consumed mainly in the hinterland. Just a matter of culture is tradition therefore: fish can be paired with cheese and not only haute cuisine chefs try it in their refined recipes. Think for example of the classic pairing of smoked salmon is spreadable cheese.
And what about those who grate the Parmesan cheese on spaghetti with clams? This is also a widely used and discussed custom throughout Italy. In the area of Venicefor example, mussels and clams are often cooked with the addition of cheese.
What then is the answer to all our questions? Can you make tuna and parmesan pasta? Of course it can be done: as long as the properties are not damaged or chemical reactions are triggered, the kitchen is also a personal matter of tastes is creativity.
And if match fish and cheese it still makes you turn up your nose, try to think again about it recipes.
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