Ingredients:
- 2 bread slices for croutons,
- 50 g butter,
- 50 g boiled chickpeas (COD. 01234),
- 2 Ginos anchovies in olive oil (COD. 05015),
- 1 Ginos tuna fillets (COD. 05021),
- 3 Ginos "Peperondolce" fillets (COD. 01204),
- Parsley and extra virgin olive oil as required.
Crepes:
- 250 g milk,
- 125 g flour,
- 2 eggs,
- Salt.
Prepare a crepe following the traditional recipe.
Once cooked, roll it up and slice it into thin stripes in order to obtain a sort of noodles.
Toast the bread slices and garnish them with butter curls and anchovies roulades.
Drain the "Peperondolce" tin and put it aside.
Compose the plate in this way:
1. Place the stuffed croutons at the ends of the plate.
2. Arrange the crepe noodles at the centre of the plate and put the tuna fillet down on them, garnishing with a rose obtained with a red and a yellow peppers stripes and some boiled chickpeas.
3. Decorate it with a great fresh parsley leaf and season with extra virgin olive oil.
