- 250 g Dried white beans soaked for 24 hours
- Fresh laurel
- 3 Pc. Peeled garlic cloves
- Black pepper from the mill
- 2 tablespoon Onion cubes
- 2 Pc. Tomatoes fresh, peeled, pitted, roughly chopped
- 2 Poles Celery, cleaned, cut into strips
- 1 tsp Savory finely chopped, fresh
- 1 Can Tuna in olive oil, EW 110 gr., Drained
- 4 Discs Serrano ham, halved crosswise
- 5 tablespoon White balsamic vinegar
- Extra virgin olive oil
- 9 tablespoon Lemon olive oil
- Some celery leaves
- 4 Discs White bread e.g. my recipe for Italian country bread
- 1 Pc. Anchovy fillet in olive oil, finely mashed with a fork
- 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.
Serving: 100gCalories: 575kcalCarbohydrates: 0.3gProtein: 0.1gFat: 64.3g