Garlic breadsticks
Pomodori ripieni
Stuffed tomatoes
- 4 SLICES OF BREAD, cut in strips
- 2 CLOVES GARLIC, mashed
- 4 ANCHOVIES FILLETS, cut finely
- 1 RED PEPPER, chopped
- 4 TBSP OLIVE OIL
- 4 TBSP SOFT BUTTER
- 8 TOMATOES
- 1 BOLL MOZZARELLA, cut in pieces
- HANDFUL BASIL LEAVES, chopped
- 2 TBSP OLIVE OIL
- 1 TBSP ACETO BALSAMICO
- 1/2 BUNCH GREEN ONIONS, chopped
Mix the butter with the garlic, the anchovies, the pepper and the olive oil and cover the bread sticks on both sides with this mixture. Bake them in the oven at 190 degrees Celsius until brown, approximately 8-10 minutes.
Bring some water to the boil and submerge the tomatoes 30 seconds. Rinse them in cold water and peel them. Take the inside out with a small spoon. Mix the mozzarella with the olive oil, the vinegar, the onions, the basil and salt and fresh milled pepper to taste and stuff the tomatoes with this mixture.
See also recipes for stuffed tomatoes from other countries: French, Nepalese, Belgian and Egyptian stuffed tomatoes.
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