is a boundary that often solves the problem of loneliness in a dish of boiled just drained from the broth. Here you do not
preference: all kinds of beans is good to live with chunks of tuna in a legumiera-bath in virgin olive oil, a bit 'of vinegar, accompanied by fresh ciplletta, reduced to thin strips .
salt and pepper will be enough.
Jannattoni, ROMAN KITCHEN AND LAZIO , Newton and Compton.
The basic idea is that Roman cuisine, I felt a bit 'sad present only as an appetizer or side dish of salad. Then I thought about doing a rework aa bean flan with tuna mousse. Always remember the ingredients for frictional plate I took a small insalitina done ad hoc as the recipe above!
500 grams of cooked beans 2 eggs
50 ml milk 50 g flour 200 g
ditonno fillet in olive oil 2 red onions
extra virgin olive oil salt pepper
Heat oven to 180 degrees. Puree 300 grams of beans, picking up the pulp into a bowl good enough. Combine the mashed beans beaten eggs before the flour, milk, salt and pepper. Peel onion, cut thinly and fry in a pan with 4 / 5 tablespoons extra virgin olive oil. When it is golden but not burnt out the fire and prepare the flan. At the bottom of a stencil to put the onion browned, being careful to drain them well from the oil - is then used - and then fill with the mixture. Fill the molds (there are four of these doses) in a double boiler and cook in oven for 40 minutes. Meanwhile, prepare the tuna mousse: In a glass of hand blender (but I can nadareanche the glass of traditional blender) put the tuna fillets drained and the oil in which onions were cooked. Emulsify .. Do not add salt because often the tuna in oil is already salty. In another bowl place the remaining beans, the other finely chopped onion and season with olive oil, salt, pepper and vinegar.
When the flan is cooked and cold, turn them around and arrange on a plate with tuna mousse and a mound of tuna salad and beans.
