On November 16, UNESCO has proclaimed officially the Mediterranean diet good / World Heritage Site.
This news has made me immensely happy because the Mediterranean diet is the foundation of my work, my philosophy of life and my way of cooking.
In my little I fight, sometimes with difficulties and distrust, so that this eating pattern becomes a normal habit for everyone. Those who know me well know that I do not reject meat and fish, but what I can do without the vegetables legumes and cereals.
I decided to dedicate this very important milestone in a dish, though not this season, captures all the colors, tastes and principles of this diet.
doses indicated for 4 servings: 4 large tomatoes
10 cherry tomatoes cut in four parts
not too big
2 peppers 2 medium eggplants
15 pitted black olives 1 tablespoon capers
4 cloves of garlic and peel
Basil Oregano Marjoram
extra virgin olive oil Salt to taste
breadcrumbs (just)
First turn the oven to 150 ° then desalinate capers in hot water, cut the cap to large tomatoes, take out the pulp and then add salt and keep them upside down for thirty minutes to lose water.
Place in a baking dish from the bottom edge and bake for 15-20 minutes, then remove the water that forms inside and set aside.
Preheat oven to 200 degrees, cut the peppers into chunks, peel the eggplants and cut them as the peppers and then season with salt, olive oil and whole garlic cloves then put everything in a pan containing the vegetables on one layer and bake for twenty minutes.
After twenty minutes turning the vegetables and bake for another ten minutes. When the vegetables
will be ready to cool and then retrieve a garlic, remove the peel and mash with a fork and then mix it with vegetables and add the tomatoes, olives, capers, basil, oregano and marjoram.
Finally with this mixture, stuff the tomatoes, sprinkle the bread crumbs and bake cn still for 15-20 minutes.
A pleasure you can add to the stuffing of grated Parmesan or mozzarella.
Before serving, drizzle with extra virgin olive oil raw.
to deepen:
LifeGate
repubblica.it
