| Pomodoti Perini Farciti
Plum Tomatoes Stuffed with Eggs, Anchovies and Capers3 large hard boiled eggs
8 to 10 flat anchovy fillets
4 tablespoons of capers
6 to 8 ripe, firm plum tomatoes
2 scallions, chopped fine |
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Shell the hard boiled eggs. Put the shelled eggs, the anchovy fillets and 3 tablespoons of the capers into a blender or food processor and puree to a creamy consistency. Wash the tomatoes, cut them in half lengthwise, remove all of the seeds and the central partition to make a hollow in each tomato half. Place them cut side down in a dish to allow any juice to run off. Mix the chopped scallions with the pureed eggs, anchovies, and capers. Stuff the tomatoes with the mixture. Top with the remaining whole capers. Serve at room temperature. Serves 6 to 8 Special Thanks to Marcella's Italian Kitchen for this great recipe! |
