1 medium red onion

300 gr. of big capers

20 olives

5 anchovies filleted

8 tomatoes

basil

extra virgin olive oil

mint and hot chilli pepper

4 boiled patatoes sliced

one leaf of heart of celery cut to small checks.

Prepare the raw onion slices after having them immersed for 30 minutes in water and vinegar. Join the big capers desalted and the olives, the anchovies, the celery, the tomatoes cut in length, the patatoes and the chilli pepper. Flavour with the extra virgin oil, abundant basil and mint. At will can be added toasted wholemeal bread lightly softened with lukewarm water.