Mozzarella & Anchovy Stuffed T

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Mozzarella & Anchovy Stuffed Tomatoes (Ripieno)

Recipe ID :2086 Posted on 29 SEP 2016

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Makes 5

Prep 10min

Cook 10min

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The tomato in this recipe is the dish itself - so stuff with anything you like and enjoy eating the whole thing!

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Ingredients

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Tomatoes (medium)		5
Mozzarella cheese		1
Anchovy fillets		5
Olive oil		1 tbsp
Salt & pepper		as required
Toast slice (or croutons)		1/2
Parsley		a little

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Method

Prep

10min

Cook

10min

Cut off the top slices of the tomatoes and remove the insides using a spoon. Keep both aside.

Finely chop the insides of the tomatoes (but not the seeds or pulp which you can discard) and put in a bowl.

Add small diced toast or croutons to the bowl with the olive oil, salt & pepper and finely chopped parsley and mix well. This is already delicious in itself!

Stuff 1/3 of the height of the tomatoes with the filling from Step 3. Add the diced mozzarella and roughly chopped anchovy.

Put onto an oven tray and replace the tomato lids from Step 1 and bake in a preheated oven 180C for 10 minutes.

Transfer to a serving dish and drizzle with olive oil.

Here's another ripieno recipe, the tomatoes are stuffed with tuna and onion (ID 2069).

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