Small Hubach Figurines For Sale

Tomatoes stuffed artichokes and salmon carpaccio


Ingredients 110g rice
8 medium-sized tomatoes

30 g capers 50g black olives 50g

green olives 1 bunch of parsley

extra virgin olive oil 4 anchovy fillets
1 small onion salt and pepper



Preparation Cook rice in salted water and drain it halfway through cooking. Wash the tomatoes, cut the top and remove seeds. Upside down salt and let it drip for about twenty minutes.
Chop the capers, anchovies, olives and parsley. Chop also the onion and sauté in a pan with three tablespoons of oil. Remove from heat and add the onion and the chopped rice, stir, add salt, pepper and a little oil.
Fill the tomatoes with the mixture in a pan still wet with a little oil and bake for 45 minutes at 160 degrees. Remove from the oven and eat!