INGREDIENTS
- -1 head of chicory puntarella
- -1 cup cooked white beans
- -6-7 artichokes in oil
- -1 can of tuna in oil
- -1/2 tablespoon of parsley
- -1/2 tablespoon of pickled capers
INSTRUCTIONS
- Wash and drain well the head of chicory and divide in puntarelle, divide into two parts each sprout to get small boats.
- Mash the well-drained beans with the artichokes in order to obtain a smooth cream.
- Mix the crumbled and well drained thuna with the chopped capers and the parsley. Fill the chicory with the two mixtures.
