Frisella with Tomato, Mackerel and Olives

Method

1. Place the frisella on a plate and sprinkle salt on the bottom.
2. Add a little water to the frisella to soften it.
3. In a pan, combine garlic and olive oil.
4. Add the black olives, green olives, and desalted capers.
5. Add a spoonful of tomato pulp.
6. Turn off the heat and add the mackerel fillets, stirring gently.
7. Clean the heart of a celery stalk, remove the tough outer part, and chop it finely.
8. Check the consistency of the frisella; it should be softened but not too soggy.
9. Fill the frisella with the tomato-mackerel mixture.
10. Top with the chopped celery and serve.