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Frisella of bread topped altamura

ingredients

servings

2

Sweet paprika

to taste

Pink salt

to taste

Black olives

40 grams

Corn, yellow

80 grams

Chickpeas

75 grams

Datterino tomatoes

200 grams

Extra virgin olive oil

3 teaspoons

Rocket salad

10 grams

Datterino tomatoes

350 grams

Type 0 flour bread

40 grams

single courses from Italy - Puglia

Frisella of bread topped altamura

Frisella of bread topped altamura

vegan with gluten high in iron source of C vitamins high in potassium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Frisella of bread topped altamura

Summer, fresh, easy.

Frisella of bread topped altamura step 1

step 1

Cut the tomatoes and wash the arugula

Frisella of bread topped altamura step 2

step 2

Combine chickpeas, corn and olives for the basic outline salad

Frisella of bread topped altamura step 3

step 3

Pass the tomatoes on frisella until tender

Frisella of bread topped altamura step 4

step 4

Season the frisella with tomatoes, arugula, olive oil, salt and paprika and add the remaining tomatoes and the salad rocket.

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