Paparine ‘nfucate. The Apulian recipe

The ingredients:

• a kilo or so of fresh paparinas
• seven or eight cherry tomatoes
• two or three cloves of garlic
• one dried chilli pepper
• four tablespoons of extra-virgin olive oil
• two handfuls of olives in brine
• one glass of dry wine
• two splashes of vinegar
• enough salt

The preparation:

• fry the garlic and chilli pepper in oil
• add the washed and drained paparinas with the cherry tomatoes in pieces
• add salt and add the wine and/or vinegar
• when they have reduced add the olives and complete the cooking process by browning well.