Tuna and semola fingers

See the recipe by Letizia Valeri

Blog: Letizia testa i prodotti

Molino Soncini Cesare Bread Line remilled semola flour150g
tuna in oil100g
parmesan cheese50g
butter1 tablespoon
breadcrumbsto cover your tuna fingers
saltas needed

Ingredients for the filling/topping


Warm the milk in a pot, adding the semola flour before it boils, and mixing well. Cook for 15 minutes, then switch the flame off, and add the butter and salt. Leave to cool for 10 minutes, then add the egg yolks, the parmesan and the well-drained tuna.
Pass each finger of the tuna-mix through the breadcrumbs and fry in plenty of sunflower oil, and voila, they are ready to eat!


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