Cannellini beans to the mullet

05927 CANNELLINI BEANS to the MULLET INGREDIENTS for 4 PEOPLE 300 g dried cannellini beans, 80 g of tuna bottarga, a sprig of Sage, 2 cloves of garlic, olive oil, salt and pepper. Put the beans to soak in warm water for 12 hours. After this time, rinse and transfer it into a pot with the sprig of Sage and the garlic cloves. Cover with cold water and cook for about 2 hours on low heat until tender, lightly salting will be towards the end of cooking. Cut mullet into thin slices, place in a deep dish, cover flush with oil and let them marinate for a few hours. Drain the beans, remove the garlic and Sage and arrange on serving platter. Toss with a little oil and ground pepper, add the slices of Roe and serve warm.