Caponata napoletana
Ingredients
- 4-6 friselle
- 4-6 large tomatoes cut into chunks or wedges
- Olive oil
- A pinch of dried oregano
- Salt and pepper
Optional additional toppings:
- Green and/or black olives
- Anchovy fillets
- Fresh mozzarella cut into cubes
- A can of tunafish drained and crumbled
- Capers
- Red onion chopped or finely sliced
- Fresh basil leaves
Instructions
- About a half hour before you're ready to eat, take your friselle, dip them briefly in tepid water and place them on individual plates. Pour some olive oil over each frisella.
- Now prepare a tomato salad with the tomatoes, olive oil, oregano, salt and pepper, and spoon some of the salad onto each plate, covering the top of the frisella.
- Now you can add whatever other toppings strike your fancy. Let rest until you're ready to eat.
- Just before serving, drizzle a bit more olive oil over each plate.