Wet naps to provence
Instructions
Put the eggs in a saucepan with cold water, bring to the boil and cook for 7 minutes, then Peel and cut into slices.
Prepare a dressing with the olive oil, vinegar, pepper and salt.
Wash and dry the tomatoes and cut into round slices.
Peel and chop the onions.
Drain the tuna and anchovies.
Chopped peppers and fennel, washed and hulled.
Chop the peeled garlic finely.
Transfer everything into a bowl, add the olives and stir.
Cut the loaves into two in thickness direction, remove the crumb and bathed each half with the sauce.
Spread on the filling and cover with the lid.
Ingredients and dosing for 4 persons
- 4 round loaves
- 12 anchovy fillets
- 3 tomatoes
- 2 onions
- 2 cloves of garlic
- 1 green pepper
- 1 great fennel
- 12 pitted green olives
- 12 pitted black olives
- 200 g of tuna in brine
- 2 eggs
- 4 tablespoons of wine vinegar
- 6 tablespoons of olive oil
- Salt
- Pepper