Fusilli, tuna, beans and onion with Chinotto Panettone - Piergiorgio Siviero
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Cooking tools:
- Kitchen scale
- Microplane
- Chef's knife
- Cutting board
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- Saucepan
- Skillet
- Colander
- Paper towel
- Airtight container
- Grater
- Wooden spoon
- Stove
- Measuring cup
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Ingredients
- 75 g Loison Panettone with Savona Chinotto
- 300 g of fusilli pasta
- 900 cl boiling water
- 10 g dried tuna in leaves (katsuobushi)
- 80 g white beans cooked al dente (Sorana or Coconut)
- 20 g shallots10 cl organic apple vinegar
- 10 cl organic apple vinegar
- 30 g grated cheese
- 5 g chopped tarragon
- 2 g untreated lemon peel
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