- 2 pcs of durum wheat bread
- 60 g white scamorza
- 20 g pine nuts
- 4 pcs large copper-plated tomatoes
- 2 pcs dry macaroons
- 1 pc small white onion
- extra virgin olive oil
For the recipe of stuffed tomatoes with scamorza, pine nuts and amaretti, cut the tomato caps and set aside, empty them of the pulp, salt them slightly inside and place them upside down so that they release a part of their water. Slice the onion and collect it in a glass bowl with a little oil; seal with the appropriate film, bucherellatela and let the onion in the microwave oven at maximum power for 1 minute. Lightly grease the slices of bread with oil and toast them in the microwave with the grill function for 2 minutes per side. Grate the scamorza with the grater with large holes. Chop the toasted bread with the macaroons and 3-4 basil leaves, then mix everything with the stewed onions, pine nuts, freshly ground pepper and grated scamorza, making a filling. Place a basil leaf on the bottom of each tomato; stuff them with the prepared filling and season with a little oil; place them on a plate suitable for microwave cooking and cook them with the combined microwave plus grill function, at 500-600 W for 4 minutes. Remove from the oven, add the tomato shells kept to one side on the plate and continue cooking, only with the grill function, for another 3 minutes. Close the tomatoes with their caps and serve them, warm or cold.
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