Fill a bowl with cold water, add 3 teaspoons of fine salt and turn to melt it – you have to simulate “the sea” – then take a frisella and dip it in water 3 times (as you do with biscuits in milk), drain well and put it on a sloping plate. Repeat for the other 3 friselle which you will always place on the inclined plate to remove excess water. Season the quartered tomatoes with oil, the garlic quartered lengthwise, the basil and salt and leave to marinate for 15 ‘.

Now remove the excess water from the friselle plate with kitchen paper, lay the plate flat and arrange the tomatoes with the liquidino that has formed on the 4 friselle, taking care to remove all four pieces of garlic, garnish with some basil leaves and serve.

P.S. If you are not vegan you can also use fresh tuna (certainly blast chilled) or canned tuna (it is better to buy the natural one, drain the water and add extra virgin olive oil of certified origin and quality).

Summer appetizer, fresh, tasty and quick to prepare. It is rich in fiber thanks to the integral component of the flour used for the preparation of friselle, vitamin E present in EVO oil and beta-carotene (as well as a precursor of vitamin A) contained in tomatoes.