FOOD FROM PUGLIA 1

PUGLIA

 

 

The Trulli's in Alberobello

Stuffed Tomatoes Pugliese Style

Ingredients:

4 tomatoes

Salt

4 anchovy filets

1 tbsp capers, rinsed

1 cup breadcrumbs

4 eggs boiled and chopped fine

1 tbsp crushed garlic

1 cup vegetable bouillon

1/1 tbsp dry basil and 1/3 tbsp dry parsley

Wash and cut the tomatoes in about ¾ of their height, by taking the cap with the stem that will serve as a garnish .
Take out the pulp around the entire circumference of the tomato and then remove it with a spoon; discard the seeds and reserve the pulp.

Salt the inside of the tomatoes and place them upside down on a wire rack to drain (for about 20 minutes), so they lose the vegetation water. Meanwhile prepare the filling.

Chop the anchovy filets very small and transfer to a bowl; add the breadcrumbs, the capers, crushed garlic, parsley, basil and the tomatoes pulp mixed with the vegetable bouillon

Take now the tomatoes, brush the outside with olive oil , dividing evenly fill them with the filling and place them in a lightly oiled baking pan, top them with feta cheese.

Bake at 375 degrees for about 40 minutes

As soon as the filling is golden brown, pull them from the oven, let cool and then serve garnished with their "cover" (the top cap that you set aside