Insalata mediterranea con Linea Osella


Steam the borlotti beans in a pressure cooker for about 20 minutes from the whistle. Meanwhile, cut the Linea Osella in cubes, the Piccadilly tomatoes into slices and the dried tomatoes into strips.
When the beans are cooked, drain them and cool them immediately in cold water.
Eliminate the water.
Place the beans in a large bowl, add the Linea Osella, the Piccadilly and dried tomatoes, olives, salt, chilli and a spoon of extra virgin olive oil.
Immediately serve the freshly chopped chives.