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Pomodori Ripieni Con Insalata Di Finocchi, Acciughe Ed Arance

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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

by Daniele Sarno

Try your hand at Chef Daniele Sarno’s Stuffed fresh Vine-Tomatoes served with Fennel, Anchovies & Orange Salad – it’s a great refreshing starter to a Mediterranean Italine meal! 

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2


INGREDIENTS:

  • For the Stuffed Tomatoes
    • 2 Vine-ripened tomatoes
    • 50g Bread crumbs
    • ½ Clove of minced garlic
    • 50g Grated parmesan cheese
    • Extra virgin olive oil
    • Chopped basil leaves
    • Black olives
    • Capers

    For the Fennel, Anchovies and Orange Salad

    • 3 n. Sliced Fennel, Anchovies and Fresh orange

DIRECTIONS:

  1. Preheat the oven at 180ºC.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
  3. Salt insides and rest upside down on a tray with a wire rack to extract juices, about 10-15 minutes.
  4. In a medium bowl, mix together bread crumbs, garlic, black olives, capers, basil, pepper and some of the grated parmesan and olive oil
  5. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  6. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  7. Toss all the ingredients and serve together with the baked tomatoes.
  8. Tips: Suggest choosing the most ripe and flavorful fresh tomatoes on-vine. This preparation is suitable to be used as an appetizer, for buffets. The same version can be done also with cherry tomatoes.
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