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INGREDIENTI:
• Insalata
• 200 g fagiolini verdi
• 250 g tonno sott’olio
• 0,9 dl d’olio extra vergine di oliva
• 0,3 dl d’aceto bianco
• 20 olive nere denocciolate
• 4 uova
• 2 patate
• 1 peperone rosso
• 2 coste di sedano bianco
• 4 pomodori ramati
• 4 cipollotti freschi
• 8 foglie di basilico
• 8 filetti di acciuga sott’olio
• quanto basta sale e pepe
Gallery_Title_recipe_14783
Per la preparazione dell’insalata: in un pentolino rassodare 4 uova bollendole per 10 minuti, a cottura ultimata raffreddarle, sbucciarle e tagliarle a spicchi. Mondare 200 g di fagiolini verdi e cuocerli in abbondante acqua salata mantenendo la cottura al dente e raffreddandoli in acqua fredda. Cuocere 2 patate con la buccia in acqua salata fin quando risulteranno morbide, raffreddarle, sbucciarle e tagliarle a fette. Mondare 4 cipollotti freschi e tagliarli a fette sottili. Mondare 2 coste di sedano bianco, privarlo dei filamenti e tagliarlo a listarelle. Mondare ed affettare 1 peperone rosso. Tagliare a spicchi 4 pomodori ramati. Sgocciolare 250 g di tonno e 8 filetti d’acciuga dal loro olio di conservazione. Tagliare a metà 20 olive nere denocciolate. Spezzettare con le mani 8 foglie di basilico. Unire tutti gli ingredienti in una bacinella, condirli con 0,9 dl di olio extra vergine di oliva, 0,3 dl di aceto bianco ed insaporire il tutto con sale e pepe. Servire subito.
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