Ingredients
– 6 small red tomatoes
– 6 basil leaves
– 4 branches of parsley
– 2 anchovies in olive oil
– 150 of tuna in olive oil
– 1 spoon of grated bread
– freshly ground black pepper
– 2 spoon of extravirgin olive oil
– 1 coffee spoon of black olives pâté
– salt
Preparation
– Wash the tomatoes and cut their caps. Carve the pulp all around the edges with a knife and remove it by digging with a coffee spoon. Add salt inside and put them upside down on a cutting board.
– Wash the basil leaves and chop them finely on the cutting board.
– Wash the parsley, select the leaves and chop them, leaving some whole aside for the decoration.
– Drain the anchovies, dab them with kitchen paper and chop them.
– Drain the tuna, chop it grossly with a fork and put it into a bowl with the grated bread, a spoon of chopped parsley, a little pepper, the olive oil, the olive paté and the anchovies. Mix.
– Take the tomatoes and sprinkle them with the chopped basil. Fill them with the mixture of tuna, sprinkle with a little grated bread, decorate with the parsley leaves and put into the fridge at least one hour before serving.
Barbara Farinelli – www.lospicchiodaglio.it
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