CAKE SERVES 4
1 cup semolina couscous baked
a glass of water
1 teaspoon extra virgin
5 cherry tomatoes 2 tablespoons pitted olives (I taggiasche oil )
2 tablespoons capers
1 Box of 80 g of tuna
2 tablespoons pesto
A few basil leaves
oil - salt and pepper
Boil the glass of water with a little salt. Turn off the heat and add the oil and meal of cous cous. Stir quickly and cover with a lid. Let stand 5 minutes and then put everything on a plate and shell the flour with a fork. Cut the tomatoes into small squares and the other ingredients. Add the flour and season with olive oil, salt and pepper. Put the mixture into individual molds lightly pressing. Leave in refrigerator to harden. Invert onto a plate and decorate with a little pesto and basil leaves fried fluid.
fresh dishes that can serve as an appetizer as a first course or light.
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