Friselle with chick peas, tomato, ricotta and basil

To prepare the friselle, fry the cooked chick peas with the slightly crushed garlic, to remove once cooking has finished, a little oil and the herbs in a frying pan for 3-4 minutes. Heat the Petti organic peeled datterini - organic peeled grape tomatoes with some of the basil finely chopped in a separate frying pan for 5 minutes then leave to cool and season. In the meantime, moisten the friselle in plenty of water then season with a little oil and salt and leave to soften for a few minutes. Once the friselle have softened, spread the chick peas, grape tomatoes, ricotta and 2/3 basil leaves evenly. Grate some lemon peel over your friselle for an additional touch of freshness.