As part of the collaboration between the Vinibuoni d’Italia Guide and the Consorzio Prosecco DOC, eight great Italian chefs share their culinary philosophy through a recipe and a carefully crafted wine pairing curated with master sommelier Alessandro Scorsone. A journey that celebrates Italy’s gastronomic heritage while highlighting the versatility of Prosecco DOC, capable of harmonizing with a variety of cuisines and territories.
The journey continues in Sardinia, with one of its most representative culinary figures: Luigi Pomata. Chef-owner of the eponymous restaurant in Cagliari, Pomata carries on a three-generation family tradition, creatively reinterpreting the island’s finest ingredients. His cuisine is a bridge between the sea and innovation, between memory and continuous exploration.
The Recipe:
Tuna Belly in a Bread and Prosciutto Crust with Swiss Chard in Two Textures
Ristorante Luigi Pomata – CAGLIARI
Ingredients:
700 g bluefin tuna belly – 100 g breadcrumbs – 150 g cured prosciutto
1 kg wild Swiss chard – 2 g wasabi powder – mixed pepper – olive oil, salt, pepper – 1 lemon
The star of the dish is the bluefin tuna belly from Carloforte, a prized and succulent cut, prepared with great respect and skill. After a light breading made from breadcrumbs and dried prosciutto, the tuna is seared and oven-cooked to preserve its juiciness. The dish is completed with Swiss chard, presented in two ways: as a creamy wasabi-flavored sauce and as a sautéed side.
It’s a complex balance of contrasts and nuances: the rich, slightly sweet flavor of the tuna belly, the savory intensity of the prosciutto, the spicy aromatic lift of the wasabi, and the gentle bitterness of the Swiss chard. A contemporary dish deeply rooted in local tradition.
Preparation:
Clean the tuna belly and remove any fibrous parts. Cut into 4 portions. Place the prosciutto on a baking sheet lined with parchment paper and dry it in the oven at 60 °C overnight. Chop the dried prosciutto. Prepare the breading by mixing the breadcrumbs, prosciutto, mixed pepper to taste, and lemon zest. Wash the Swiss chard and blanch for a few minutes in salted water. Cool immediately. Remove the stems and blend them with a few leaves, the wasabi, and extra virgin olive oil to create a smooth green sauce. Bread the tuna belly. In a cast-iron skillet with oil, sear the tuna on both sides until golden, then bake at 180 °C for 5 minutes. Slice the tuna in half and let it rest in a warm place. Sauté the Swiss chard leaves in a pan with olive oil. Plate and serve.
Pairing: Prosecco DOC Rosé Extra Brut
To accompany this symphony of flavors, Alessandro Scorsone suggests a Prosecco DOC Rosé Extra Brut. Its fine and persistent bubbles, combined with a marked freshness and a hint of softness, create a harmonious pairing. Each sip refreshes the palate, enhancing the marine minerality of the tuna and balancing the aromatic character of the wasabi without overpowering it.
A visually appealing pairing as well, where the delicate pink hue of the Prosecco Rosé complements the warm tones of the dish, adding a touch of elegance to the table.
