Tuna & Peppers fingers

François Pozzoli

Social

30 minutes

Person Number

Cooking preparation

Click to discover the ingredients

Crumble

Batter

Filling

Assembly

Ingredients

Flour

185g

Butter

185g

Parmesan

185g

Bread crumbs

136g

Flour

475g

Eggs

790g

Milk

160g

Olive Oil

160g

Salt

Pepper

Yeast

Red, yellow and green peppers

1500g

Tuna

600g

Artichokes

500g

Chopped onions

100g

Chopped garlic

20g

Olive Oil

15g

Salt

Pepper

Filling

2738g

Apparatus

1601g

Crumble

691g

Machine

Combined Cutters & Vegetable Slicers

PREPARATION.

01.

Crumble

Combine all the ingredients to obtain a crumble. Keep cold

02.

Batter

Dilute the salt and yeast in the milk. Add the remaining ingredients. Mix with a whisk. Reserve for 15 hours at 16°C

03.

Filling

Slice the peppers into strips, sauté them in olive oil. Cook the artichokes in water, chopped the garlic and chop the onions.

04.

Assembly

Mix the filling with the batter. Pour everything into a frame 60 x 40cm. Cover with crumble. Cook 30 min at 165°C. For this recipe, 48 slices of 2.5x19cm. Enjoy cold or hot

Dito Sama’s recommendations:

To achieve a perfect crumble consistency, utilize our BE5 planetary mixer. For slicing peppers and chopping onions and garlic, rely on our versatile combined machine.