Servings:
4
Prep time:
20
INGREDIENTS
- - 4 sheets of carasau
- - 200 g of salt first
- - 6 tomato copper
- - 1 bunch of arugula
- - 50 g of green olives
- - 40 g of almond
- - 1 bunch of basil
- - 2 sprigs of thyme
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Peel the tomatoes, cut them in half and remove the seeds. Cut them into small pieces and toss in a bowl with a pinch of salt, then cover them and let them rest in a cool place.
- Chop the green olives along with the basil leaves and drizzle with a tablespoon of oil. Also chop the black olives with thyme and flavor them with a tablespoon of oil.
- Gather in a bowl first the salt coarsely grated, then add half of the green olives and the other half of the black olives. Mix the compound with care to make it flavor well the cheese.
- Drain the tomatoes and sautè with with a little oil. Then slice the arugula (if you want) and almonds.
- Put the sheets of carasau on the dishes. Spread the tomato sauce, then cover the half with the cheese with green olives and the other one with black olives. Complete sprinkling the arugula and almond flakes and serve.
