Beatrice Maria Petrini

Ristorante 19-28

Warm red beans potatoes and arugula salad with soft boiled eggs and bottarga


150g Mexican dried red beans or 2 packs of pre-cooked red beans

4 medium size potatoes

One 125g pack of fresh arugula 

some cherry tomatoes

4 fresh eggs

EVO oil
salt and pepper q.s.

½ litre water

100g white wine


If you are going to use dried beans, soak them in water at least 12 hours before using, then boil in abundant salted water. Drain and let cool off.

Peel the potatoes, cut in dices and cook in abundant salted water, drain and let cool.

Cut the tomatoes in 4 wedges. Prepare a container with water and ice.
Boil 1/2 litre water with the vinegar and a pinch of salt, shell the eggs in the water and stir with a spoon, cook for 3 minutes then transfer into the icy water to stop further cooking.

In a large salad bowl, mix the beans, potatoes, tomatoes and arugula, dress with oil, pepper q.s., a pinch of salt and vinegar.

Place the egg scooped out and wiped dry in the centre and dust it with bottarga.