Ingredients for 4 people
2 small tins of Italian butter beans or “fagioli di spagna”
1 small tin of Italian preserved tuna in olive oil
2 tablespoons of roughly chopped Italian parsley
4 tablespoons of extra virgin olive oil
1 teaspoon of finely chopped rosemary
4 teaspoons of grated bottarga
salt and pepper to season
Drain the beans and rinse under the tap for 1 minute.
Place the beans in a large bowl and dress them with the rest of the ingredients. Sprinkle the bottarga on top and serve as a side or refreshing starter salad.