Preparation:

After boiling the beans with the celery and the carrot, make them pan-fry with a little bit of lard, some extra virgin olive oil and a not peeled clove of garlic. On the salad put the turkey breast, previously cooked in the pan with the extra virgin olive oil, cut into small cubes. Add salt and pepper. Meanwhile cut the Provolone Valpadana into slivers, put them on the salad. Season the whole with extra virgin olive oil.