Warm sfogliatella with tuna tartare and extra fine green beans.
- 450g Orogel extra fine green beans
- 12 slices of bread of Altamura
- 1 Orogel garlic clove
- 6 anchovies fillets in oil
- 60g extra virgin olive oil
- 400g fresh tuna
- 60g wholegrain mustard
- some fine chives
Carefully tenderize the fresh tuna. Place in a terrine dish, add the mustard and chives, seasoning with salt and pepper.
Bake the bread slices in the oven at 180° C.
Blanch the green beans in salted water. In a saucepan brown the garlic with a tablespoon of extra virgin olive oil, remove the garlic and add the anchovies fillets. Sauté.
Use a chef’s ring (8cm in diameter) to prepare your dish. Place a slice of bread in the bottom and add some warm green beans, then tuna and press a little bit with a tablespoon.
Top with another slice of bread, season with extra virgin olive oil and salt.