Sardinian Red Tuna and Bottarga 101: how to filet a whole 300 lb tuna: Interactive
For e e e e Hello everybody Welcome to Zia Leonora we are in Paula Sardinia happy 4th of July uh we are simal casting tonight on Chef’s feed in America and on reporter Gourmet thank you chefs feed and raor I’m here with Mar I’m here with oh sorry we got a little sorry about that I’m here with
Marco pasas owner of Z Leonard and this is a family run business it’s a wonderful wonderful place it’s a a place where I like to come once a month Pula is in the southwest coast of Sardinia it’s a beautiful quiet Beach town and we tonight are going to have
A fish extraordinaire so extra fish big big really big so um Marco called me up on Tuesday no and he told me that he had a very Big Tuna and I’ve come here a lot but going back in the kitchen was a totally different experience totally different experience including strange
Parts so these are words that okay so these are words you’re going to learn there’s you know basically four parts of the tuna that we’re going to cook and it’s the filet the the eggs and we’re going to work the eggs in two different ways okay okay and then uh
Laesa that’s the best part and it’s a really that’s the fatty part around the abdomen and it’s just super crazy um and you know as I said this is a family run business so Marco works with his wife his uh son and daughter so we’re here with Loretta we’re here with valer here
With Danelle plus the kitchen staff and we’re live here so there might be some things going on because it’s Saturday night so busy okay so first I want to show you what it means to clean a 136 kilo tuna and look what we have today Marco what have you
Brought that’s a sardine so we have a 100 36 kilo red tuna just fished from Santano okay and it was just brought here so fresh is fresh and we’re going to show you how to clean a whole tuna so this as you can see it was just caught
We still have the hook in the tuna’s mouth we’re going to take the hookout Marco is one of the experts in uh creating a raw fish just unbelievable bouquet and uh we’ll see this in our live so take the this is a fale tuna look what we have
Here this is B guys tuna how much is that five kilos of so and now will you make eight or nine days of of salt wood no just pure wood just wood so you get rid of the liquids okay and then you dry it out you
Cut it into pieces and we’re we’re going to make some recipes I discovered many years ago Mar which he actually does some wild things with he makes he uses a base of C asparagus yeah soic so this is so a lot of my American Friends so this is a lot of my American friends ask me what is because we sell cans of so along the the spine here okay you have the this the closest is very bloody and what Marco was saying is you work the BSA differently from other filet of tuna and you kind of
Uh cut very small pieces you make a ragu out of it you can use it to make salads you can use it to make incredible uh uh pastas with a kind of a tomato sauce and the Bala which is strong cuz it’s kind of you know it’s bloody as you can see it’s
Purple yeah so okay so sians probably taught the sardinians how to I was asking differ oh the fisherman in s came from siis from okay okay so so here you see what Marco’s doing he’s going along the the bone again he’s cut it here and he’s just trying to get the whole
Fetto so you’re being careful but you’re also working um as fast as you can wow look at that piece unbelievable unbelievable so here we have some teamwork Father and Son teamwork so if you can imagine you know this is tough you got you got two knives you’re very close together you’re tired
Because cuz you’ve been doing this for a while now you got to be careful for okay okay so so you don’t waste anything here is this is for tart Okay so we’ve taken the B we’ve taken both pieces of the fet we’ve taken the Bala look how fresh it is look at the
Colors there’s a little ventresca here okay the high part of the ventresca no it’s uh it’s incredible how it’s not fishy smell it’s not for the the colors you know it’s really amazing oh all the vesca smells like oil you can take you can smell the oil wow
Amazing okay and this part here is ventresca ventresca yeah okay that’s all still wow look at those the glands on the gills in eng gills G gills yeah see I’m getting to become an expert in tun now I can recognize it all I got fto I [Applause] Gotes we’re in the kitchen this is anatu everybody and now we had that big piece of B from the tuna it was 11 kilos and so we put some on the salt and some we’re going to do something special what you’re going to see later so right now anatu is going to
Show us two dishes first of all one of the themes tonight is Simplicity okay um it’s a it’s a recurring theme that goes on and on with my travels in Sardinia um and it’s the ingredient is King and especially when you have a product like a fresh cot Mediterranean
Tuna ingredient is King and so first I want to teach you a very basic plate which every so first and foremost we’re going to learn how to do pastaia we’re live here guys we’re cooking we’re working so it’s so it’s a moose With so little butter uh with a little um with a little um ancho and with okay so spaghetti spaghetti Aqua Sal okay so you know uh in Italy we salt our water it’s rock salt and you really use a big handful to get your squatter salty and starchy okay which is really
Important because most of the time you’re using that salty starchy water to finish your pasta the Monte or just to get the sauce uh right you don’t throw that away that’s another recurring theme we’re going to have here tonight is you don’t throw anything away in the kitchen
All your extra virgin okay extra virgin olive oil okay okay let the we’ll let the pasta cook again super simple dish we’re going to let the batara basically that’s the main point of this dish and we’re also going to cook a second dish which is B with um
Some ingredients so we’ll have we’ll have two different versions okay so Simo this is the B that we’re going to use tonight and as Marco was explaining in in Sardinia in Sicily where we eat Baga ah okay so here we’re adding the grated BGA okay so again olive oil grated batara
So for a Sardinian pasta with BGA is a staple it’s just something that when you’re hungry and you want a quick delicious pasta it’s one of those pastas like pasta with butter and Parmesan no no no no yeah see so while we’re cooking the pasta with the batara there’s another
Part of the tuna that we’re going to show you and it’s the bloodline tuna the Bala so here we’re going to we’re going to start cooking another pasta called pasta alab so a good nice bit of extra virgin olive oil Chipola onion C some capers okay we’re going to sauté the onion and
The capers in the meantime we’re seeing if our pasta with ready for the Pasta okay this is H celery and fresh uh tomato okay this is the bloodline tuna okay little white wine some red pepper uh skin red peppers roasted so they roasted them skinned them it’s looking pretty got some got some nice okay little tomato um Power boiled tomatoes and you take the skin
Off it’s really pretty really balanced okay so no salt the Capers are salted okay so even if you you know they’re they’re they’re salted Capers so even if you rinse them a little bit they’re still salty so you’re still rinsing the caper but there’s definitely enough salt still
In them where you’re not adding any more salt basil basil okay beautiful that’s just okay so tropia tropia okay and so you know chefs can basically just look and look at the pasta they know how long the pasta is looking for he touched it you didn’t even have to
Bite into it but that’s just a question of you know being making a lot of pasta every day so here’s a good bit of uh olive oil a good bit of grated batara and you know pasta Basta okay so yeah some people add a little hot pepper pepper some people add
Garlic so it’s getting creamy see so you’re getting it’s really getting nice and creamy right now and look a little bit of salty starchy water always a little bit of salty starchy water and it just depends on the cook and what you you look you see but it it makes it
Creamy you don’t want to add you don’t want to make it too oily so Wow that’s cool this is from Oro so one is on this bed of uh celery and um parb tomatoes and then this is just with the mousse that he made from um whipped butter with a little an chovi and B and now we’re going to grate uh the potar on top they’re beautiful
Fantas wow so I guess I got to taste it I guess so you got to Chef so I’m going to taste the simple one first I’m going to get a little bit of the the mousse here wow look at how creamy can you see how creamy that is wow M yummy beautiful
Simple super simple so this is one the celery tomato what your tast up this is cool because the celery and the Tomato they’re cool and so you have a a b the differ temp say la Pasta so it creates like a a nice distinction there wow look how pretty that is that’s beautiful
So there’s basil and tomato in the pasta and so what iny is doing right now is he’s making something beautiful but he’s also respecting the ingredients in the pasta okay sorry little bit more o olive oil okay Bon Peri really really that smells wonderful so we’re just cooking the
Sauce down a little bit okay wow so this is the Italian flag basically okay so here we have um tomato onion the Balia basil and a little little bit of white wine andano and capers okay cook that down nicely wow so we’re honoring the Italian flag today on the 4th of
July okay that is just uh it’s really really pretty so 4th of July uh we’ve seen right now uh most of the parts of the tuna okay cuz we’ve seen the Bala we’ve seen the eggs and now my friends did a very special thing for me is they decided
To in Sardinia we don’t waste anything you know like there’s a thing about uh pork and how you you know I was saying is you know you eat every piece every part of the pork and the same thing with tuna um and what my friends at zonora
Did is they took some of the drags of the tuna the Balan just some of the pieces and they B they made meatballs and they made hamburgers tuna burgers and so right now I want to show you uh the 4th of July tuna burger you know it’s the 4th of
July you don’t throw anything away in the tuna all the the drgs what we call in English the drgs little pieces here and there okay the tuna burger so we wanted to celebrate the 4th of July and so my friends Z they invented the tuna burger
And over here we have the secret sauce and I asked the chef what’s in the secret sauce and he won’t tell me so we can look at it and guess I see some Tomatoes I see eggplant I see basil I saw them putting some sort of wine in
There but it’s a it’s a mystery so that’s the secret sauce sorry I can’t tell you and now we are going to have we’re going to celebrate the 4th of July in as we as you should in Sardinia with a tuna burger so Danny what uh besides tuna what else is inside
The burer Burger tun garlic and parsley and salt that’s it simple just keep it simple keep it stupid and simple do you know in English we say kiss a kiss strategy keep it simple and stupid kiss kiss easy okay so uh Simo look the this is a father and
Son collaboration here okay so we’re honored they’re making us the 4th of July tuna burger we got the father making the secret sauce got the son making the tuna burgers and we’re going to have to eat them because this is a tough job you know Pap things to eat you won’t tell me
No no I don’t know Vian yeah chha yeah so I’m speaking in Sardinian heran is eggplant crazy that looks beautiful so he’s smashing up the secret sauce wow guys look at that things of beauty we are honored thank you Simo did you get the the the the the color of the sauce is
Turning the the red and it’s turning orange and yellow red it’s a rainbow a symphony of colors here did you invent this now inv oh they make it a lot okay I love it wow my mouth is watering okay how do you like your hamburger medium rare Yeah medium
Rare I actually like it rare like like bleed like it’s the most you can accept Okay no we were we were saying thatuna burger oh another secret I see another oo another secret in the sauce okay is all right yeah I think so I think
Um so I’m telling my friends uh it’s a it’s a hard time all over the world now you know and moment defe M especially in America and one of the things that we’re trying to do with these videos is yes explain Sardinian culture and Sardinian Cuisine to Americans but also just to
Have some fun just to forget about what’s going on in the world for 2 minutes 5 minutes and so friends live vicariously with me and Simon and uh wow that is just beautiful did you get a close-up of that it’s crazy Can I taste it I’m getting ready to bite into this
Gouret tuna burger um and I’m here with balet and I just brought a really fun 2016 Canon now and we actually shipped this wine and with a tuna burger let’s see what it’s like with a nice Canon now cuz you know Marco is a secret sauce
Which has a lot of ingredients so maybe this a big wine could work here Che thank you for having Uso a AOS AOS 100 Years I’m not wow I might have to have two of these wow guys that special sauce is crazy and there’s not too much going on but you taste the Tomato you taste the egg FL the tuna is just like crazy well you know the the garlic and the
Parsley cuz there’s only those two ingredients in the hamburger the tuna bger they I taste it as perfect Chef so it’s a tough job it’s a really tough job um I used to work in technology I’d get up on Monday morning and I’d fly to London spend two days in London then I’d go to Paris and come home on Friday and uh then I
Started to think about what could be a more difficult more challenging job and uh invented this wonderful world of working with Artisans and uh learning about Simplicity and craftsmanship and respecting the animal and uh respecting Earth and and uh working your butt off every single Artisan I I’ve interviewed
Or worked with there are such hard workers uh it’s amazing seven days a week uh very little vacations and you can see the passion and the love and the just uh you know Wonderful Creations that these Artisans artists make with their hands um and I I’m privileged I I
Feel privileged to be able to to do this and then you know when we can encounter this tuna uh a thing of beauty and uh that day when we cleaned the tuna it was just I can’t explain to you the colors of the tuna the craftsmanship of Marco and Danel cutting the
Tuna and then of course the managing the the the cooking and in all these different ways and um so all these different ways and all these different parts of tuna we uh made some fritters from the eggs so half there was 20 pounds of eggs of BGA half we cured
Them in salt and half they Ed to make fritters and we’re going to take a look at that incredible dish and then my favorite dish I come here once a month at least to have a a bonanza of raw fish and uh Marco makes the most incredible Marco and Danelle
Make the most incredible Taro with a secret ingredient and so you’re going to see this tarono with a secret ingredient and then of course you cannot talk about tuna especially Mediterranean tuna if you don’t talk about the most prized part and that’s ventresca and so let’s take a look at fritters ventresca and
Tarono okay so we cleaned a very big tuna and now we’re ready to start cooking so uh today with Danel we’re going to make my favorite dish Leonora tartaro so Dani yeah my favorite how do how do we do it what do we have
Here okay so now we can eat it okay so we do 24 hours in the okay fantastic okay so we we cleaned it we put it in the B so we got the temperature right and got rid of all the bacteria and now we’re ready to make the
Tect I’m sorry so this the tartar okay it’s going to come from the internal part uh of the the tuna which uh would be below here right around here on both sides of the tuna it’s the it’s the the prime rib really really the tender most tender part of the tuna
Okay okay some pickles okay some papers from salad juice I love I’m going to eat it out of your hands right now sea asparagus or salic Coria it just it’s it’s the sea no yeah M okay and it’s it’s it’s your kind of original touch no nobody else I’ve ever seen
Nobody no salt this is The Salted okay extra vergin olive oil they’ve chosen from Al okay beautiful okay right M I can Already okay that’s an Emulsion little Emulsion of lemon and oil pretty I have to taste okay you must I must cuz we got a if we’re we got everything right okay all right okay gu we want to Plate it now with the c asparagus in the as a base see little rocket Cano Okay voila okay A little shallot and you put some we’ll top it off with a little olive oil wow that’s a thing in Beauty so Danel I was I was thinking about this morning about Sardinian Cuisine and simplicity and I always see that you know where in America we might have
Seven eight nine ingredients you know in Sardinian Cuisine there’s often two three four ingredients and this is this is a good example of just you know you’re really respecting the tuna and you’re using you know some to get a little one ingredient makes is equal to 10 ingredients yeah I love
That okay so everybody listen uh we are in Paula at order and um if you have a bucket list and you don’t have the tartar tono from Marco and Danel then you need to get on your bucket List one of the themes that that I’ve been uh uh really interested in traveling around Sardinia is how we’re really good at not wasting anything so the the tuna hamburger was an example of how we took the drgs the tuna and you made a wow just an
Unbelievable dish and now uh this tuna had 11 kilos of B see so that’s 20 lb over 20 lbs of eggs and so half of that Baga we cured and we’re going to in 9 days we’ll have b b traditional bota B and he here what have you Done okay so okay okay that’s interesting so since since they already have the eggs okay they only need to add flour here and they just opened up the egg cases and added some sea asparagus salic Coria and some flour and that’s it and now we’re going to make fritters fritters tuna egg fritters Okay sunflower oil okay P at least 100 100 degrees okay So the tuna is a little bit like a a pork there’s a strong tradition in Sardinia where you eat every single part of the pork the feet the head everything and it’s the same thing for the tuna you’re you’re you’re absolutely you’re throwing away the the pins
Okay so the idea is really no zero waste that’s a beautiful golden color yeah you got to respect it you got honor the tuna you thank it okay I like that you valorize it as best as possible okay so since we don’t throw anything away and since from Marco’s
Special Sauce there was a little left what are we going to do we’re going to serve the fritters on the special sauuce thing of beauty cuz what do you what what else do you need in life so in Sardinia I mean it’s an agropastoral you know it’s a shepherding
Culture right and so we we really families everybody had a sheep every single family had a sheep and your wealth depended on how many sheep you had but everybody had a sheep and the the harmonious coexistence with that animal which gave you everyday product to make milk and
Cheese and it gives you wool to keep you warm and um so Health it was healthy and it was also wealth you know so it’s like health wealth and happiness are much more simple than I think sometimes we think we think you need a lot of money you
Know but sometimes all you need is just fritters FR let’s taste it is this a okay oh wow it’s really that white Color it’s uh fantastic really really fantastic Marco Marco That Special Sauce you have to tell me how to make It Mediterranean tuna is special and many many people think that ventresca is the most special part of tuna this is the CR de CR or the prime rib or whatever you want to call it yeah so you can see it’s it’s really fatty okay and uh it’s just super
Special so and the color it’s like a pink you know so different from the fetto you know the fetto is like purple yeah and this is like it’s so fatty I guess it covers the the stomach okay okay so what what what are we going to do with the vesa today Simplicity Okay okay we’re going to add a little rosemary garlic rocket cherry tomatoes from Pula which is a specialty from this region SED tomatoes and a little Parsley I So when you cook the ventresca you you SE it like this because you really don’t want I mean you only need eat this raw okay rare super rare Okay fi Touch of oil we’re going to sear it in a hot pan and you used H just a little oil because it’s fatty right I mean you don’t yeah just a tiny bit because you just don’t need it So uh as I was saying Pula is famous for its cherry tomatoes the first time I I tasted a cherry tomato in Sardinia I asked my friends why they put sugar on their tomatoes and they started laughing at me they’re just they’re super sweet super sweet and super delicious
Ohoh look how pretty that is wow that’s perfect good job Chef okay so now we’re going to Plate little to Rocket see if I can okay okay so since we’re making it rare we’re going to make it a really quick simple dish cuz you want it to get one to the table
You want it to be warm so just going To Pretty oh yeah yeah wow look at That So friends if you want to do this live we’ll um we’ll have a group of people come on a trio Chef tour and we will spend a whole day with Marco and Danel and at Z and we will clean a fish and we’ll cook all these dishes together and
Then of course we’ll have to eat them so that was garlic and oil this is the Rosemary and the sundried tomato and then we have the cherry tomatoes from Pula and um that my friends we’re going to top it off with a little bit of extra virgin olive oil and that my friends is a ventresca masterpiece parsley VOA this is the most difficult part I know somebody’s got to do it it’s a tough
Job okay wow this is just a a real thing of beauty Here my God you need the tomatoes you need the sundried tomatoes you need the Rosemary because that’s fatty T Now call it needs oh yeah it needs it it’s incredible I love it wonderful Okay so is that incredible or what uh we cooked with every single part of the
Tun and uh I hope uh when you can travel especially the people in America I hope you can come and and visit us uh we do Chef tours as I mentioned and uh so really we’d love to we’d love you to come we could do uh a similar experience
And Marco says we’d love to have you uh come before you go we want to show you uh a special collection Marco this is uh your knives so here we have from traditional Sardinian this is this is laad from pada every region in Sardinia has their own dialect their own language their own
It’s an amazing culture that way it’s so rich and this is the shepherd’s knife okay it’s pointy because you like to make things happen fast okay this is when you’re planting and you want to take a piece of a branch so this is okay oh this is for skinning
And skinning the lamb the kid baby goat so you lift the skin you lift the skin but you don’t touch the meat that’s why that’s okay so you don’t touch the the skin okay that’s why you have the P okay look at that that is a thing of beauty
Damascus okay that’s a very very special blade there this is a L’s knife okay the pink pink flamingo knife okay so this is Wild Olive eh that’s something e beautiful so we we’ like everybody to come okay um so so Valeria V so to say goodbye okay I wanted to ask
Marco and Valeria uh one question and it’s one reason why an American or anybody who’s watching should come to Sardinia so the the Sardinia is the center of the Mediterranean with the Caribbean of Europe for the the wonderful food and the hospitality come on okay so listen the the crisis thank you
Okay listen um Co has been tough on all of us and that’s why Simone who you don’t see who’s producing the videos uh we’ve started this do weekly to tell Sardinia okay and uh in order for us to keep telling Sardinia we have to create a business mall around this and so
Everything that you saw here tonight we created a package which we’re going to show you which you can buy and so um let me show you that package now and uh then I we’ll say goodbye right after you see the wonderful things that you can have
Sent we’ll send it directly to your home and uh we give you a bunch of recipes okay so Loretta she is you know in Sardinia women govern everything in s so we can’t say goodbye without having Loretta uh say something to so I want to ask you the same question
And it’s can you give everybody who’s watching us one reason to to come and visit us okay lots of reasons to come to Sardinia but sardinians love be love having guests they’re very hospitable so Loretta says come and we’ll welcome you and we’ll treat you like kingso okay friends um I’ve been wanting
To do this with my friend Marco for a long time and uh it was even better than expected I I just uh I can’t express their craftsmanship tip and the way that they uh respect the tuna and and how many ways uh they cooked it and
I had an incredible meal too so you can do the same thing at home and uh what we have done is we have prepared a gift box with all of the different parts of tuna that you learned about so we have filetto we have ventresca we have bonala
We have some really good organic uh Extra Virgin Olive Oil from Sardinia we have some Sardinia a whole wheat Duram pasta we have some salt with lemon which smells like lemons okay uh some Sardinian organic pepper and some Sardinian tomatoes and of course you can’t make anything with tuna without
Some Sardinian Capers okay so this is the first add-on that you found on the site this is $150 and you get our Sardinia Magazine with that as well if you want you can add botara so we give you a piece of botara like this and we give you grated
Batara so um and I’ll give you recipes to use both the whole batara and the gr batara as you saw um with the pasta with the batara and then so that’s $200 and then you can actually add anything you want some of my favorite things which we have in our warehouse we
Have a purple rice okay which is super rich in antioxidants we have some handmade fragula or Fraga we have some handmade pasta called Litas Sardinian cracker bread panaro some wonderful balsamic Sardinian honey from this area from santadi which is close to here prickly pear jam and for plant-based
Diets we have some black garbanzo beans and chichera which is a crazy Bean somewhere between a chickpea and a fava Bean uh and of course we’re shipping wine now so I have a rosé made out of canal this is from my friend Mikela kususa this is an organic Rosé and we
Have a wonderful vermentino from mik and his Canon now so those are all add-ons so we will uh on the screen right now you have my email and my telephone number and this is a way to recreate Sardinia at your home have a great night Chiao okay friends