Bavette with Tuna and Parsley

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Ingredients: 100 gr / 150 gr bavette, 1 medium yellow onion, 1 Rio Mare tuna in olive oil, a handful of fresh parsley, Parmigiano-Reggiano (grated), a handful of San Marzano tomatoes

Herbs: 1 tbsp thyme, 1 tsp chilli pepper

The water is boiling, olive oil is slowly overheating in the pan, onions are chopped, Parmesan is ready to be grated: this is Saturday, lunch time. Outside the window in my kitchen, the sky is grey and trees, eager to be touched by the first rays of springs sun, for now are just dancing back and forth to the rhythm of the wind. This is London in February.

On my kitchen table all the ingredients are ready to be thrown in the pan and create a mixture of colours: green, white and red … Just like the Italian flag.

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Being half Italian, pasta has always been in my DNA and when I’m cooking it, I have one rule: everything has to be fresh and al dente, just like mamma used to make it (or in my case it will be papà). This bavette with tuna and parsley is one of my to-go dishes, really easy to cook, healthy and it has a distinguished freshness, mainly because of the parsley, which makes it the perfect pasta for everyone who wishes to escape the cold weather and is already thinking about spring, sun, blossoming flowers and that unique feeling of green grass under your feet.

The onions become slowly milder and gold and that’s when I usually add a little bit of thyme to enrich its flavour, which turns out to be wilder and more distinctive. Music on the background – my playlist switches to Morcheeba’s Rome Wasn’t Built in a Day – the water starts boiling and the delicious tuna makes its way in the pan. 8 minutes and the bavette are perfectly cooked, al dente and ready to be melted with the other ingredients. Parsley, lot of parsley, a very generous sparkle of Parmigiano-Reggiano and lunch is ready.

Last touch of red: chilli pepper and the sweet little Marzano tomatoes.

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… and don’t forget to sip a glass of wine! My choice for this dish:

Lupus in Fabula – Vermentino di Gallura Superiore DOCG (2013)

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