Caponata Napoletana

Neapolitan caponata, unlike Sicilian caponata, is made with very simple ingredients: soaked fresella pasta, tomato, extra virgin olive oil, salt, and oregano.

To prepare an excellent Neapolitan caponata, desalt 40 grams of anchovies by rinsing them under running water.
In a bowl, combine the anchovies with 200 grams of curly endive, 60 grams of black olives, 60 grams of green olives, 1 clove of garlic, and 50 grams of cherry tomatoes, and season with salt, pepper, and oil.
At this point, wet 4 whole wheat friselle under water, place them on a plate, arrange the prepared salad on top, and accompany it with 100 grams of sliced ​​buffalo mozzarella and basil leaves.