Baby squid salad and green beans
Instructions
Boil the beans "al dente", drain and collect them in a salad bowl.
Wash and clean the moscardini, boil them in salted water and lemon, drain, cut into two larger and let adult children.
In a small saucepan pour a glass of vinegar, add plenty of basil, marjoram, parsley, the garlic, chilli.
Bring to a boil and allow to evaporate for a few minutes.
Switch off, remove the spices.
Drain the tuna and divide it on green beans, add the baby octopus.
Seasoned by pouring oil flush, flavored vinegar, salt and pepper.
Keep in the refrigerator for 2 hours.
Serve.
Accompanying wines: Tocai Friulano Collio DOC, Verdicchio Di Matelica DOC Vermentino Di Gallura ' superior ' DOC
Ingredients and dosing for 6 persons
- 1000 g of green beans
- 400 g of moscardini
- 150 g of canned tuna
- Wine vinegar
- Olive oil
- Basil
- Marjoram
- Hot pepper
- Lemon
- Parsley
- Garlic
- Salt
- Pepper