The rustic cellentani
Instructions
Cook the Cellentani in salted water.
Drain and raffreddateli under a jet of cold water.
Drain the liquid from conservation borlotti and rinse.
Pour into a soup tureen, add the tuna and the sliced onion very finely.
Add the pasta (the Cellentani), plenty of oil, vinegar to taste and coarse ground pepper and chopped mint leaves.
Mix well and add to cool for at least 1 hour.
Ingredients and dosing for 6 persons
- 500 g of cellentani pasta type
- 1 box of borlotti beans in brine
- 1 onion
- 150 g of tuna
- Some of leaves fresh mint
- Olive oil
- Wine vinegar
- Black pepper
- Salt