Pescarese Fasolone

Ingredients

• 200 g of beans
• 200 g of rice
• 200 g of fish (e.g., tuna or salmon carpaccio)
• 100 g of zucchini
• 100 g of tomatoes
• 50 g of parsley
• 50 g of onion
• 200 ml of fish broth
• 50 ml of olive oil
• salt and pepper to taste
• 2 eggs
• 100 g of grated cheese

Method

1. In a pot, cook the beans with the fish broth for about 20 minutes, until they are soft.
2. Meanwhile, season the zucchini and tomatoes with salt, pepper, and olive oil, then sauté them in a pan for 5-7 minutes.
3. In a pot, cook the rice with the fish broth for about 15 minutes, until it is al dente.
4. Cut the fish into small pieces and mix it with the rice.
5. Add the cooked vegetables and parsley to the rice with the fish, mixing well.
6. In a bowl, mix the eggs with the grated cheese.
7. Add the egg and cheese mixture to the final dish, gently folding it in.
8. Serve immediately, accompanied by a slice of Tuscan bread.