Creel with Angelo Parodi tuna
Place on a baking tray 3 heat-resistant bowls of 12-14 cm in diameter, lined with greased parchment paper. Using scissors, carefully cut a sheet of carasau bread into a 20-22 cm disc (even irregular), moisten it with warm water and line a bowl.
Place a piece of baking paper on the bread and fill with dry beans. Prepare the other bowls in the same way and let them dry in the oven at 160 ° for about 30 minutes. After this time, take it out of the oven, let it cool down and then carefully remove the bread baskets.
Quindi suddividi l’insalata preparata con tonno e uovo sodo tagliato a fettine nei cestini di pane, aggiungi i ritagli di carasau avanzati e spezzettati e condisci con olio e sale.