A fresh and original recipe, ideal for tackling the summer heat with gusto without neglecting the balance of ingredients

Wash the Fagiolina del Trasimeno in a bowl to remove any impurities and then leave it to soak for about 30 minutes.

Then drain the pre-soaking water and place the Fagiolina in a pot with plenty of cold water,bring to the boil and leave to cook for about 40 minutes, from the moment the water starts to boil. In the last five minutes of cooking add fine salt.

When cooked, drain the Fagiolina and cool it in a salad bowl, taking care to mix with a drizzle of raw extra virgin olive oil.

Separately, boil the fillets of Persico Reale del Trasimeno for about 6 minutes in water flavoured with onion, celery, carrot and 1 tablespoon vinegar and drain. 

Meanwhile, prepare a sauce with parsley, capers, extra virgin olive oil, salt and pepper.

Pour the perch into the salad bowl and mix well with the Fagiolina del Trasimeno.

Dress everything with the prepared sauce and serve the dish warm or cold.