White Bean Salad


1. the head of the nosecone cooked as boiled
gr. 500 white beans boiled in water sponge unsalted, with carrot, onion, celery and Sage
gr. 100 tuna in oil
3 hard-boiled egg yolks
4 salted anchovies
a pinch of salted capers
parsley, oil, salt, pepper and lemon juice


Put in the mixer clean anchovies and disliscate desalted, capers, tuna, egg yolks and parsley reducing everything to a smooth paste. Add oil and lemon juice just enough to get a bath well tied and sourish, just add salt and pepper.

Cut the slices warm head no bigger than a quail egg, and serve immediately with the sauce. Finally, drain the beans and add them to the salad.

Keep the salad in a warm place for at least 30 minutes.

When serving drizzle it with fresh lemon juice.