Bean salad and roe
Instructions
Boil the beans previously soaked for 1 night and salt when cooked.
Peel the ROE.
If kept in the refrigerator, pull it out 2 hours prior to use and leave it at room temperature.
Wash and thinly slice the onions.
Accommodate in a service dish to warm temperature beans and toss with the sliced onions.
Grattugiarvi over slivers of Roe.
Drizzle with oil.
Ingredients and dosing for 4 persons
- 300 g of dried cannellini beans
- 100 g of mullet botargo
- 4 fresh onions
- Olive oil
- Salt