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Tuna dumplings with cream of cannellini
ingredients
servings
4
Potatoes
500 oz
Tuna in water
200 oz
Eggs
2 unit
Parsley
1 teaspoon
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Precooked cannellini beans
500 oz
Granulated vegetable bouillon
120 oz
Breadcrumbs
to taste
second courses from Italy
Tuna dumplings with cream of cannellini
Tuna dumplings with cream of cannellini
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Second dish is delicious and easy to prepare; light and nutritious.
preparation
step 1
Begin by baking the whole potatoes and with the peel in salty boiling water until they are held.
step 2
Drain and crush them with the crusher
step 3
Combine tuna, parsley, salt and a little pepper.
step 4
Mix with your hands until you get a homogeneous dough.
step 5
Add the first egg and mix it with the dough.
step 6
Bake the second egg in a bowl and unite gradually to spoonfuls, placing only the amount needed to form a sufficiently hard dough
step 7
Dampen your hands and go to form tuna dumplings, about the size of a walnut.
step 8
Then pass them into the breadcrumbs, making it adhere well all over the surface and lay them on a baking sheet cooked with baking paper and slightly greased with oil, then spray with an oil wire.
step 9
Cook the tuna dumplings in the oven already warm to 180 ° (ventilated) for about 15 minutes.
step 10
In the meantime prepare the cream: in a saucepan add the oil and the cannellini beans, lighten them slightly and add the broth.
step 11
When the broth is to a great extent absorbed, remove the beans from the fire and blend it all with a diving mixer, thus obtaining a dense, homogeneous cream.
step 12
Taste and if necessary adjust salt. Combine some rosemary needles.
step 13
When the tuna dumplings will be well golden, extract them from the oven and serve them on a bed of cream of cannellini.
