INGREDIENTS
3 red tomatoes 6 basil leaves, 2-3 sprigs of parsley
2 anchovy fillets in oil
150 g of tuna in oil or natural
breadcrumbs 3 tbsp capers
pepper 2 tablespoons extra virgin olive oil salt
procedure
Wash tomatoes and cut the caps. Score the flesh all around the edges with a knife and remove it by digging with a teaspoon. Place them upside down on a cutting board.
Wash the basil leaves, parsley, capers, anchovies, tuna and chop finely with the crescent on a cutting board.
Toast the breadcrumbs, a tablespoon of oil
Take the tomatoes, season with salt inside and sprinkle with chopped basil. Fill with the mixture then sprinkle with pangrattato.Metterli in oven 160 degrees for 15 minutes
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