Pork pulp 200 g
Mashed tomatoes 150 g
Black olives (canned, pitted) 100 g
Onion 1 pc
Carrot 1 pc
Basil 2-3 sprigs
Vegetable oil 3 tbsp. l.
Salt to taste
Pepper to taste
Cut the meat into pieces.
Fry the meat in vegetable oil for 5-7 minutes. Add coarsely chopped onions and carrots.
Add mashed tomatoes and finely chopped basil. Heat well over low heat.
Add chopped olives into rings and season with salt.
Place on a platter with lettuce and garnish with a sprig of basil.