Salată de fasole albă cu ton și chipsuri de șuncă Serrano

Drain the beans and cook in cold water with the bay leaves and garlic for about 60 minutes until soft. Drain through a sieve. Remove the garlic and bay leaves and rinse with cold water.

Braise the onion cubes with the celery in 4 tablespoons of olive oil. Add the drained beans and place in a bowl. Fold in the tomato pieces and tuna.

Mix a vinaigrette from vinegar, salt, pepper, anchovy fillet and lemon olive oil. Mix in the beans, fold in the savory and let everything steep for about 3 hours.

Place the halved ham slices on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees top / bottom heat for about 12 minutes until crispy. In the meantime, grill the white bread slices in a grill pan with olive oil until golden brown on both sides.

Place a slice on a plate as a starter and serve with the bean salad. Place the ham chips and garnish with celery leaves, sprinkle with pepper if necessary and drizzle with a little olive oil. Serve the amount for two people as a main course.

Product description for the anchovy fillets: The anchovies I bought have nothing to do with the cheap, too salty pickled anchovies that you usually get here for sale. I get my anchovies in Italian or Spanish delicatessen shops from Sicily or Cantabria. They are mild and very tasty, but unfortunately not exactly cheap.