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Tataki of tuna with crispy spinach, mango sauce and veal risotto

Ingredients for 4:

slice of fresh tuna, bluefin tuna if possible, up from about 4 cm 500 gr Fresh spinach
clean and very coarsely chopped 320 gr Mango
just mature, not soft, ½
Veal brown
cl 10 cl Red Wine Shallot 5

½ clove garlic 4 tablespoons white wine 1

Bread 200 gr
EVO Oil Pianogrillo
cayenne pepper fennel, parsley, basil, salt Maldon

Preparation
The day before, prepare the brown calf. (Sped to a fund. ... Queue 400 grams of veal, boned, breaking bones in pieces and toast in oven at 220 degrees well with carrot, celery, onion, cloves, pepper berries 5. Transfer into a pan, add a bay leaf and bouquet garni, heat then add a good glass of red wine, the alcohol evaporates, add cold water to cover the whole of two fingers and let go to fire low, uncovered for about 3-4 hours until approximately one cup of liquid remains. Filter the funds obtained through the chinois).

Private crust of bread, cut into slices and toast in oven at 175 degrees for about 10 minutes until it is golden brown, let cool and blend with cayenne pepper and herbs. Taste the mixture, which must be a bit 'hot, if not add chili powder, keep aside.
Prepare the tuna steak fillets proceeds of the parallelepiped which has the small side approximately 4x4cm square.
Clean the mango and cut into cubes of 4 mm side, set aside.
In a saucepan to cook it with some chopped scaogno 'olive oil, add red wine and reduce to half, then add the brown stock and reduce again by one third of all, salt to taste, go to China and keep warm.

complete plate
Scladare 4 plates. Brush the tuna steaks with olive oil and breaded with bread blended with pepper and herbs. Place the breaded fillets to roast in a hot frying pan with a little oil over medium heat turning on all sides except from the small (4x4cm) to toast evenly.
Meanwhile heat a wok to high temperature, put 3 tablespoons of olive oil, 1 clove crushed garlic, fry the garlic briefly, add the spinach, turning quickly, add the white wine, turn, remove from heat and place the center of dishes. The whole operation should take very little cooking spinach leaves practically raw spinach but hot. Spread about 1 tablespoon of diced mango on each piatto.Tagliare the tuna steaks into slices about ½ inch thick, arrange on the spinach, drizzle with the sauce, veal, add a little 'Maldon salt, sprinkle with olive oil Pianogrillo raw and serve.

recipe view with Fabio at the cooking class on "raw" fish taken by Nicola Cavallaro http://www.nicolacavallaro.it which I propose to try the restaurant before!

Pictures by pescenaufrago