Stuffed Tomatoes

431 Views
 
Livello MASTERY
40 min
432 Views
 
Livello MASTERY
0 Persone
40 min
INGREDIENTI: per 0 persone
  • 7 oz yellow pepper
  • 4 oz Parmigiano Reggiano cheese , sliced
  • 6 tomatoes
  • 4 slices sandwich bread
  • 1 fillet anchovies
  • green olive
  • garlic
  • tarragon
  • Extra Virgin Olive Oil
  • salt and pepper
Preparation

Cut the tomatoes in half, horizontally. Remove the seeds, sprinkle with salt and turn upside down to drain. Dice the pepper and sauté it in a pan with a little olive oil, a peeled garlic cloves, salt and pepper. Then add 6 pitted olives, minced tarragon and ground, crust less sandwich bread. Mix and let the bread brown a bit. Then remove from the heat and let cook. Then stuff the tomatoes with the bread crumbs. Drizzle with a little oil and bake in a 500°F oven for about 10 minutes. Remove from the oven and garnish with a couple of anchovy fillets. The tomatoes can be served both hot and at room temperature.

Side dishes
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