|The town of Gioiosa Marea
Foods and cook recipes from Gioiosa Marea
Large ripe tomatoes kg. 1 gr breadcrumbs. About 200, capers gr. 50, or grated pecorino cheese gr. 50, 2 anchovy oil, olive oil, salt, pepper, oregano.
Toast the breadcrumbs in a pan without oil, over very low heat, stirring well.
As soon as blond dressed with olive oil, capers, grated cheese, anchovies loose steam in a little oil, and tomato juice you've got draining the tomatoes of their seeds.
Fill the tomatoes, which had previously blown off gently and emptied. Once filled, cover them with the same cappelletto arrange in a greased baking tray, pour over still some oil, a pinch of oregano and spent fomo moderate heat for about 45 minutes.