Finely chop the Bomè Carne Salada with a knife and place it in a container with the olive oil, chopped capers, chopped chives and pepper. Mix thoroughly to combine the ingredients well.
Prepare the cream by blending the well-drained cannellini beans together with oil, paprika, salt and pepper. If the cream is too dense, add a drop of water.
Place the bean cream on a plate using a spoon. Place the tartare on top, using a greased food ring for shaping.
