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NEW YORK’S FINEST

Chef Bruno visits with his friend Bridgett Blow of Blodgett Oven Company.

Penne Tuna and Mozzarella Craving a home-cooked meal on the road, Chef Bruno creates a memorable pasta dish in his hotel room.

A

s most of you know, I am frequently on the road. Although I eat out a lot, I also don’t miss a chance to prepare my own dishes when the opportunity presents itself. That’s how this dish came to be. I checked into a hotel one evening and found that my suite had its own kitchen. Then and there, I decided I wanted a homecooked meal—or the closest thing to it. I love to improvise and try new dishes, so I headed straight to the supermarket and gathered these ingredients. That’s the story behind Penne Tuna and Mozzarella, and, fortunately, it has a happy ending—the meal tasted great! I liked it so much that I wrote the recipe down and saved it. Now I’m sharing it with my PMQ readers, and I hope you enjoy it as much as I did!

Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience. He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.

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PMQ Pizza Magazine The Pizza Industry’s Business Monthly

INGREDIENTS: 1 lb. penne pasta 1 tbsp. capers in brine or salt 2 garlic cloves 3 tbsp. fresh parsley, chopped 1 7-oz. can of tuna, drained 5 tbsp. olive oil Salt and pepper to taste ⅔ c. mozzarella cheese, diced

DIRECTIONS: Mention receive FREE Bring a large pot of saltedthis wateradtoand a boil, cook the pasta to al installation! dente and drain.onsite Meanwhile, rinse the capers well in water. Then, chop both the capers and garlic and combine with the parsley. Next, stir in the tuna and oil. Season with salt and pepper. Add the cheese and toss all ingredients together, including the pasta. Place in a large frying pan. Cook over moderate heat, stirring constantly until the cheese just begins to melt. Serve immediately.

Profile for PMQ Pizza Magazine

PMQ Pizza Magazine March 2016  

PMQ Pizza Magazine March 2016