Tomatoes au gratin: a dish that is common throughout Italy. The version we are proposing is typical of the South, flavored with capers and anchovy.
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INGREDIENTS |
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Ripe tomatoes |
8 |
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Parsley |
1 |
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bunch |
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Salted capers |
1 |
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teaspoon |
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Salted anchovies |
5 |
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Breadcrumbs |
10 |
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teaspoons |
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Extra-virgin olive oil |
To taste |
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Salt |
To taste |
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Pepper |
To taste |
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PREPARATION |
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Clean and wash the tomatoes, cut in half and eliminate the seeds. Let the tomaotoes drain upside-down. |
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Wash and desalt the anchovies then break them up in a pan with a little hot oil, stirring with a wooden spoon. Next, add the capers, washed and desalted, as well as the chopped basil and parsley, continuing to stir over a low flame. Spice with a little black pepper. |
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Separately, in a pan or lightly greased (with oil) baking tin, lightly toast the breadcrumbs; add the breadcrumbs to the anchovy mixture and stir well. |
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Stuff the tomatoes with this filling and place them in a Pyrex dish or pan greased with oil; sprinkle the tomatoes with a dribble of oil and bake them in a hot oven for about 30 minutes. |
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CHEF'S NOTE |
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Because it's essential that you remove the seeds from the tomatoes about to be stuffed, we recommend squeezing each half very gently with the cut part facing down in order spill out all the seeds, eliminating the rest with a little spoon. We also recommend chopping the parsley, capers and olives as finely as possible (by hand, of course). |
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A dry, white, full-bodied wine with a persistent bouquet is perfect for bringing out the best in the dishes that make up this brightly colored menu. So we would suggest an Erbaluce or a Cinque Terre. |
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