John Myers
Contents
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Ingredients
- 8 medium sized Tomatoes
- 4 tbsp Celery leaves, fresh or frozen
- 80 g Pecorino, alternatively mountain cheese, grated
- 2 Discs Toast without crust
- 4 Anchovy fillets, pickled, in a glass
- 2 tbsp Capers
- 2 medium sized Cloves of garlic, fresh
- 100 g Extra virgin olive oil
- Salt and black pepper, fresh from the mill
Instructions
- Wash and dry tomatoes (best to buy with a stem). DO NOT remove the stem, if present. Cut off a small piece at the bottom so that the tomato will stand firm. Cut a thick piece off the end of the handle and use it as a lid. It is best to remove the grains and partitions with a small ball cutter (core house remover).
- Pluck the toast into tiny pieces and place in a bowl. Soak in 2 - 3 tablespoons of olive oil. Wash the fresh celery, remove the stems and the leaves that are not in perfect condition. Finely chop the leaves and set aside. Measure frozen goods and allow to thaw. Rinse, dry and finely chop the anchovies. Squeeze the garlic cloves.
- Add the celery, the anchovies, the garlic and the capers to the bread together with 2 tablespoons of the pecorino cheese and mix well. Season the mixture well with a little salt and black pepper.
- Preheat the oven to 175 degrees bottom heat.
- Gradually stir 4 - 5 tablespoons of the olive oil into the mixture. Oil an ovenproof dish with a tablespoon of olive oil. Spread the filling over the tomatoes and sprinkle with the remaining pecorino cheese. Put on the lids, coat the tomatoes with olive oil on the outside and place in the tin. Baked on medium heat for 15 minutes and served as a side dish (with a meat dish). You can enjoy them cold as a starter.
