With the arrival of summer grows in me the desire to tomatoes, mozzarella and Basil: in practice the caprese. But do a normal caprese is too easy and, Since I have to complicate life, I decided to make a different summer caprese ingredients adding one I love most. Cous cous. And so my baked tomatoes stuffed with couscous with mozzarella and Basil: Starter, first course, According to, single dish and vegetarian, eat it a little’ as you like….
Ingredients for 4 people:
- 4 Blueberry filling
- Piccadilly tomatoes 2
- 150 grams of couscous
- a small bunch of Basil
- extra virgin olive oil as required
- salt and pepper
- 1 clove garlic, minced
- a stalk of celery
- a handful of capers
- 8 green olives in brine
- 2 Buffalo mozzarella Dop small Bells
I suggest you prepare everything in advance because the couscous more macererà in the water more tasty tomatoes. Wash the tomatoes, slice off the top and dig the Interior, by removing the seeds, the vegetable water and some’ of pulp: put everything in a bowl together with cous cous, to 6 Tablespoons extra virgin olive oil, salt and pepper, Piccadilly tomatoes get into small pieces, garlic, the olives into small pieces, celery, finely chopped, Basil and chopped capers and leave for at least an hour that the couscous to absorb the liquid adding every now and then, If necessary, a little oil and often by shelling it with a fork. I know the couscous will seem too to fill 4 tomatoes, but when has to decorate the plate.
Meanwhile, Preheat oven to 200 degrees static, grease well the tomatoes with oil and salt them both inside and outside and put them on a baking tray lined with parchment paper. Cook for 15-20 minutes and remove from the oven. Let cool and fill them with couscous (If he trained a little water let it as well, will make more moist cous cous) pressing well but gently so as not to divide them.
Halve the Buffalo mozzarella ovoline, so do two ' hats’ cover for the tomatoes and set one on each tomato. Place in the oven for a few minutes at 200 degrees: the mozzarella should not melt but become dark chocolate.
Serve the tomatoes with a Basil leaf on top and a little couscous set next.
THE PAIRING: A fresh and aromatic white wine is Piedmontese seeds that we recommend for this retelling of a classic Italian cuisine. We chose the Roero Arneis produced by cellar Battaglino: a white from intense aromas of white fruit, full bodied and with a delicate acidity.