Vannella Cheese creative director, Anthony Silvio, and I put our heads together to bust the myth that seafood and cheese don’t mix. We discovered delicious traditional recipes combining seafood and cheese, and created a few dishes of our own blending land and sea! This tuna crudo with stracciatella is one of Anthony’s favourites. He says: “There’s no more classic combination in Puglia than raw tuna and creamy stracciatella. Crudo pairs beautifully with stracciatella’s sweet, mild flavour, which doesn’t overpower the freshness of the fish. Served abundantly with crostini and vivid green pistachio pesto, tuna crudo with stracciatella is as much a feast for the eyes as for the taste buds.” If you can’t find a good aged caciocavallo for the pesto, use Grana Padano or Parmigiano Reggiano. If you have any pistachio pesto leftover (or decide to make a double batch!), store it in the fridge with a thin layer of olive oil on top to prevent it from oxidising. It’s superb tossed through freshly cooked pasta (see video below for Anthony’s tips on how).
Serves 4 as a starter
Pistachio Pesto
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