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Tomatoes Stuffed with Fennel and Chicory Cream

ingredients

servings

2

Vellutata di Fave e Cicorie Pralina

100 oz

find out more

Ripe tomatoes

4 unit

Tropea onion

1 unit

Wholemeal friselle

1 unit

Basil

6 leafs

Apple vinegar

1/2 cup

Water

1 cup

Extra virgin olive oil

1 spoon

Natural sea salt

to taste

second courses from Italy

Tomatoes Stuffed with Fennel and Chicory Cream

Tomatoes Stuffed with Fennel and Chicory Cream

vegan with gluten high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tomatoes Stuffed with Fennel and Chicory Cream

A fast dish without cooking with all the colors and intense flavors of summer. Recipe in collaboration with Pralina

Tomatoes Stuffed with Fennel and Chicory Cream step 1

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.

Tomatoes Stuffed with Fennel and Chicory Cream step 2

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.

Tomatoes Stuffed with Fennel and Chicory Cream step 3

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.

Tomatoes Stuffed with Fennel and Chicory Cream step 4

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.

Tomatoes Stuffed with Fennel and Chicory Cream step 5

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.

Tomatoes Stuffed with Fennel and Chicory Cream step 6

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.

Tomatoes Stuffed with Fennel and Chicory Cream step 7

step 7

Fill the tomatoes with the tomato and onion salad just obtained by helping with a teaspoon and pressing the stuffing inside.

Tomatoes Stuffed with Fennel and Chicory Cream step 8

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.

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