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In a casserole, stir fry 3 tablespoons of extra virgin olive oil, minced garlic and the onions cut very thin, salt and black pepper.

Cook in a pot with a lid until the onions are tender and add the drained CALLIPO TUNA FILLETS, mixing all together.

Peel the potatoes, cut them into thin slices and boil them a bit in salted water.

Rub the interior of an oven-proof dish with butter and place the potato slices in layers, laying above the previously prepared compound. Sprinkle each layer with parmesan cheese and black pepper.  On the top layer sprinkle breadcrumbs and a little butter.  Cook in the oven at 190° for about 50 minutes.

Before serving, let the soufflé rest for 5 minutes.

Non tutti sanno che ...

per produrre i Filetti di Tonno in vaso di vetro, la Callipo utilizza in media solo il 50% di tutti i tranci lavorati.

Ingredients for 4 people:

2 jars of 150g of CALLIPO TUNA FILLETS in brine

800g of potatoes

2 big onions

60g of grated Parmesan cheese

Extra virgin olive oil

1 clove of garlic

Breadcrumbs

Salt and black pepper

Butter

 
 
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Giacinto Callipo Conserve Alimentari S.p.A. - S.S. 110 Km 1,6 - 89843 Maierato (VV) - Italia

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