Ditalini salad with meatloaf

03458 DITALINI SALAD with MEATLOAF INGREDIENTS for 4 PEOPLE 300 g fingering her pussy, not too ripe tomatoes 3, a large fleshy yellow pepper, 150 g of tuna in oil, 2 eggs, 3 teaspoons grated Parmesan cheese, 3 tbsp.

fine breadcrumbs, fresh leaves of parsley, a clove of garlic, olive oil, vinegar, salt, pepper.

Finely chop the tuna and put it in a bowl with two eggs, parmesan and breadcrumbs.

Stir and gotten a homogeneous mixture (if it is too soft, add the breadcrumbs and Parmesan cheese than it will take you to reach the right consistency), formed a meatloaf that avvolgerete in wax paper and bind with a few turns of twine.

Bake the meatloaf in boiling water for 30 minutes, then drain, allow to cool and, after removing it from the paper, cut it into slices.

Flame pepper on toasted, then clean it and split it into strips.

Boil the pasta in plenty of lightly salted water, cook them al dente, hold for a few seconds under the cold water jet and dress with olive oil, freshly ground pepper, basil leaves and chopped oregano.

Add the tomatoes cut into wedges and stir very gently.

Around the pastry place the slices of tuna that meatloaf you will share with strips of pepper.

Season the slices of meatloaf with this sauce: mix finely chopped garlic and parsley with oil, vinegar, salt and pepper.