Stuffed tomatoes with basil
Instructions
In a food processor place the ricotta and butter; Add the tuna and leave work the dough for a few minutes.
Finely chop the parsley, basil, capers and gherkins; merge all to the first mixture and season with grated rind of a lemon.
Squeeze another lemon, strain the juice and add it to the filling.
Cut tomatoes in order to obtain from each a lid.
Empty them completely from the seeds and pulp with a small spoon.
Lightly salt the tomatoes and put them to dry on a kitchen towel, Crunch it upward, in order to eliminate most of their water.
Stuff the tomatoes, cover them with their cover and decorate with basil leaves.
It's a great summer appetizer.
Ingredients and dosing for 6 persons
- 150 g of ricotta
- 100 g of butter
- 30 g of capers
- 200 g of round tomatoes
- 2 lemons
- Parsley
- Basil
- 3 pickles
- Wine vinegar