Ingredients
For the shortcrust pastry:
- 2 lemons
- 4 tablespoons of salted Salina capers
- pitted black olives
- 1 tablespoon lime juice (or lemon juice)
- parsley
- salt (if needed)
- pepper
For the filling:
- Vegtonno 2.0
Procedure
- Wash the lemons, cut off the tops and, using a melon baller, empty them completely.
- Rinse the capers thoroughly in cold water to remove the preserving salt and squeeze them; in a large bowl place the olives cut into pieces, the parsley, the lemon juice and the capers and add the vegtonno 3.0.
- Using an immersion blender, blend everything until you obtain a smooth cream and fill the lemons with the veg-tuna cream.
- Replace the caps, cover with cling film and place in the freezer for 2 hours.
- Once hardened, cut them into slices and serve.
Recipe created and made by Francis Basque
