Recipe · Campania · Caserta
Tomatoes stuffed with mozzarella, annurca apple and vegetables
a dish by the Caserta chef Rosanna Marziale, of the restaurant Le Colonne, published by the magazine Melaverde: buffalo mozzarella and annurca apple in cubes with raw vegetables, inside hollowed-out tomatoes. It is not a home recipe, but it brings together the two products of this land in a frying pan and without an oven
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- drain the mozzarella, cut it into cubes and leave it to take on flavour for about half an hour in a bowl with the small leaves of thyme, marjoram and parsley
- sauté it for a few minutes in a non-stick frying pan and leave it to rest in a bowl
- meanwhile cut the cherry tomatoes, the fennel, the apples, the celery and the red onion into even cubes, and add them to the mozzarella
- season with a pinch of salt, a grinding of pepper and a couple of tablespoons of oil
- wash the oxheart tomatoes and hollow them out with a spoon, keeping the pulp aside for a sauce
- fill them with the cubes of vegetables, apple and mozzarella
- blend the basil leaves with a couple of tablespoons of oil and make a few circles of this cream on the bottom of the plate; set the tomatoes on top, with a few basil leaves and the fennel fronds on top of them, and serve them with a slice of bread dressed with oil
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