Frittelle di Pomodori Secchi

• 16 sun-dried tomatoes
• olive oil, for shallow-frying

Put your tomatoes in a bowl, and cover with water. Leave to de-salt and réhydrate for about 2 hours. They should plump up to a wrinkly equivalent of the original. Drain well, discarding the water.

Beat the egg, flour and baking powder together in a medium-sized bowl, adding a little milk if necessary to obtain a smooth, thick batter. Season with salt and pepper.

Pour enough oliv