Tuscan black Crostini
- Tuscan bread
- Hot vegetable broth
- Tuscan Crostini Sauce 180 g
To prepare our Tuscan crostini we will have to make fairly thick slices of bread and toast them in the oven for a few minutes. While the bread is toasting, let´s heat our sauce. We can do this either in a frying pan or in a microwave oven by adding about two tablespoons of stock for every 90 g of product.
Once the bread is toasted we proceed by soaking only one side of the slice in the broth and spreading our sauce on the other side as per tradition.
Farmer´s tuna with cannellini beans
- Farmer´s Tuna 216 g
- Cannellini beans
- Salt and pepper
- Extra virgin olive oil
To prepare our Farmer´s Tuna with Cannellini Beans dish, we need to heat up a good amount of oil in a frying pan with the peeled clove of garlic, then add our cannellini beans (we have used the cannellini beans in a tin, if you use the dried ones we recommend cooking them first), at which point we add salt and pepper to taste. When all the flavours have blended, we can remove the garlic clove and proceed with the serving. We place the beans on the bottom of a tray and lay our farmer´s tuna fillets on top, using the tuna oil as additional seasoning.
- Truffle sauce 90 g
To prepare our truffle eggs we proceed by boiling the eggs in a saucepan with cold water until covered. When the water boils, let the eggs cook for 9 minutes. When they are cooked, run them under cold running water or plunge them into a bowl with ice. When they are cold we peel and cut our eggs into boats lengthwise and extract the cooked yolk, trying not to damage the white part that we will need later.
We transfer our yolks into a bowl and add a few spoonfuls of our truffle sauce and mix well with a fork. In case you want a creamier result, you can also use a mixer. Once the mixture is smooth with the use of a teaspoon or a piping bag, fill our eggs again. Place them in a nice tray and they are ready to be brought to the table!