Drive away with green broad beans and ricotta
second courses from Italy
Tomatoes Stuffed with Fennel and Chicory Cream
Tomatoes Stuffed with Fennel and Chicory Cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A fast dish without cooking with all the colors and intense flavors of summer. Recipe in collaboration with Pralina
preparation
step 1
First of all, we cut the red onion very finely and collect it in a bowl. Possibly for this operation we can also help with the mandoline.
step 2
Then season the onion with a pinch of salt and vinegar, then cover it with water. We mix everything quickly and keep it aside.
step 3
With a small knife cut the cap of tomatoes and let's digiamoli inside with a teaspoon, collecting the pulp in a bowl. Season the inside of the tomatoes with a little salt and keep them upside down on a sheet of absorbent paper so that they lose the vegetation water.
step 4
With a thick sieve we collect the water from the tomatoes in a bowl, lightly crushing the pulp we had previously set aside. We collect again the private pulp of the vegetation water and cut it into very small cubes.
step 5
Dip the frisella in tomato water so that it is completely absorbed. In this way it will become softer, more colorful and tasty, without adding excess condiments.
step 6
We reduce the frisella previously soaked in small pieces, add the drained and squeezed onion, the chopped tomato pulp and the chopped basil with your hands. We season everything with a little salt and olive oil and mix.
step 7
Fill the tomatoes with the tomato and onion salad just obtained by helping with a teaspoon and pressing the stuffing inside.
step 8
We complete each filled tomato with a teaspoon of Vellutata di Fave and Cicorie Pralina and we support the cap, previously kept aside.