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:
- Preheat the oven at 180ºC.
- Slice tomatoes in half horizontally and scoop out pulp and seeds.
- Salt insides and rest upside down on a tray with a wire rack to extract juices, about 10-15 minutes.
- In a medium bowl, mix together bread crumbs, garlic, black olives, capers, basil, pepper and some of the grated parmesan and olive oil
- Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
- Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
- Toss all the ingredients and serve together with the baked tomatoes.
- 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.
