John Myers
Contents
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Ingredients
- 2 Ox heart tomatoes a 400 gr.
- 50 g Kritharaki large noodles in rice form or risoni
- 1 tbsp Finely diced onion
- 1 Garlic cloves chopped
- 50 g Ricotta salata, finely diced, otherwise use feta
- 1 tbsp Capers
- 1 tbsp Black pitted olives, sliced
- 2 tbsp Leaf parsley, finely chopped
- 30 g Freshly grated Parmesan
- 1 tbsp Panko flour
- 1 tsp Freshly chopped thyme
- Salt
- Black pepper from the mill
- Extra virgin olive oil
Instructions
- Cook the noodles until they are firm to the bite according to the instructions on the packet. Drain in a sieve and rinse in cold water.
- Cut the lid off the tomatoes and hollow out with a ball cutter. Only dice the pulp. Remove the rest. Salt the inside of the tomatoes and drain them overhead.
- Sauté the onion, garlic, cheese and tomato cubes in two tablespoons of olive oil. Add the capers and olives. Season with salt, pepper and thyme. Simmer for two minutes. Remove from the stove. Fold in the drained pasta, leaf parsley and half of the Parmesan cheese.
- Preheat the oven to 200 degrees. Mix the panko flour with the rest of the Parmesan. Pat the tomatoes dry from the inside and fill with the pasta mixture. Sprinkle with the breadcrumb mixture and drizzle with olive oil. Grill for 15 minutes on the middle rack.
Nutrition
Serving: 100gCalories: 237kcalCarbohydrates: 19.2gProtein: 11.7gFat: 12.6g
