Chicory Tomatoes Roasted Black Castelvetrano Freselle (Crispbread) Spring onion White wine vinegar to taste Salt to taste Evo oil to taste
250 g 300 g 200 g 150 g 1 enough enough enough
Roasted Black Castelvetrano Olives are ideal as an appetiser or as a snack with cured meats and cheeses. They are excellent as they are, but can also be enjoyed seasoned with olive oil, red pepper, garlic, fennel seeds and citrus peel. They are also ideal to flavour the fish dishes or toasted in a pan and eaten with homemade bread.
Clean and wash the chicory separating the leaves.
Wet the Freselle (Crispbread) with water and vinegar.
Take all the ingredients, the chicory, the softened freselle (crispbread), the Roasted Black Castelvetrano Olives and place them in a bowl, season with oil and salt.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......