“WE HAVE A CLASSIC BRAND. BUT DINERS ALSO WANT NEW THINGS. WE TAKE CLASSIC ITALIAN RECIPES AND PUT A ‘DOLPHIN’ SPIN ON THEM.”
@corbett85
PAPPARDELLE AL SUGO TONNATO
SERVES 4
“This fresh egg pasta is made like a traditional carbonara, rich, creamy and very luxe but with a unique twist of tonnato sauce and finished with chives.”
1 tbs olive oil
⅓ cup (65g) capers, drained, rinsed
480g fresh pappardelle
80g guanciale, thinly sliced
100ml double cream
2 bunches chives, very finely chopped
TONNATO SAUCE
2 anchovy fillets, plus 1 tsp oil from the tin
150g can line-caught tuna in oil, drained
1 small garlic clove, peeled
Zest and juice of ½ lemon
2 egg yolks
1 tsp Dijon mustard
100ml olive oil
For the tonnato sauce, whiz anchovy fillets and oil, tuna, garlic, lemon zest and juice, egg
