Stuffed tomatoes with egg and anchovies in sauce
Preparation time: 20 minutes
- 6 tomatoes
- 3 eggs
- 2 milk buns
- 50 g anchovies in sauce
- Breadcrumbs (to taste)
- 1 tablespoon vinegar
- Extra virgin olive oil
Today we will guide you in the preparation of a classic summer appetizer, fresh and customizable as you like: stuffed tomatoes. In this greedy variant we will use our fillets of anchovies seasoned with the appetizing sauce made by Ghiotto Galfrè.
First of all cut the top of the tomatoes and remove the pulp with a teaspoon. Do not throw away the top part: if you want you can use it as a cap for your appetizers.
Now let's move on to the filling. Soak the eggs in cold water, bring to the boil and cook for 10 minutes, until the classic hard-boiled eggs are obtained.
Soak the bread in vinegar, and when softened add the chopped parsley, hard-boiled eggs and a drizzle of Extra Virgin Olive Oil. Stir to create a soft and tasty filling, adding salt if necessary. For a second variation, you can enrich the mixture with breadcrumbs.
Fill the tomatoes with the freshly prepared filling and add the anchovy fillets in sauce. Cover with the cap and serve.