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  Recipe: how to prepare the Tuna of Chianti (tonno del Chianti), Italian recipe. 

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   PREPARATION: step-by-step photographed recipe

Degrease with care the meat

Put to boil a big pot  of water with laurel and  3 pints ( 1,5 litres) of both broths or broth tablets (1 vegetable and 1 meat ). For the coeliacs is mandatory to use only the broths

It is important that you place the meat into the broth only when it bubbles, so it will not become hard and not lose its juices, but will assimilate the scents of the broth.

Cover and simmer

As soon as cooked put the hot meat on the counter  using 2  forks

slice finely following the veins

put into a bowl and add oregano, a little of extra virgin olive oil and salt

stir well

Serve warm, combined with cannellini al fiasco puntarelle or rough  barbe di frate.

If you want to store  put it in a sterilized  pot of glass, crush the meat well with a fork and cover with extra virgin olive oil , making you sure that all is completely covered with the oil.

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