POLPETTONE DI CANNELLINI CON TONNO E ZUCCHINE
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Polpettone di cannellini con tonno e zucchine
Ingredienti
- 300 g cannellini cotti
- 2 zucchine
- 100 g tonno sotto olio
- 3 cucchiai olio di vinacciolo
- 2 cucchiai acqua
- 1 cucchiaino raso di sale
- 5 foglie fresche di menta
- 1/2 cucchiaino curcuma
- 1/2 carota
Procedura
-
Frullate i cannellini con l'acqua,l'olio,il tonno,il sale
-
Unite la curcuma,la menta,le zucchine tagliate a rondelle,la carotta tagliata a piccoli pezzetti
-
Versate il composto in uno stampo di plumcake foderato con la carta da forno
-
Infornate a 180 gradi per 45 minuti
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