Growing up in a Sicilian household, food and cooking together was our love language. Stuffed Sundried Tomatoes was a dish I loved growing up. My mamma, Caterina, was from Cinisi, a province of Palermo, and she would make this recipe often.
She would start by gently flattening the Sundried tomatoes. Then she would stuff them with homemade breadcrumbs and Caciocavallo cheese. After, she would fry them in extra-virgin, olive oil, and place them on a fresh slice of Semolina bread.
Stuffed Sundried Tomatoes
4
servings5
minutes10
minutesIngredients
1/2 lb. 1/2 Sundried Tomatoes
3/4 cup 3/4 breadcrumbs (preferably homemade)
1/4 cup 1/4 Caciocavallo cheese
6-8 Tbs. 6-8 Extra Virgin Olive Oil (more as needed)
Directions
- Start by gently flattening your Sun-dried tomatoes with a kitchen mallet or massage it open using your hands.
- Then add extra virgin olive oil to your homemade breadcrumb until it maintains a wet sand consistency.
- Begin cutting your Caciocavallo cheese into thin slivers and heat your oil on medium-high.
- Once your breadcrumbs are ready and your cheese is cut, begin stuffing halves of the tomatoes with breadcrumbs and top it off with a piece of Caciocavallo.
- Place the other halves of the tomatoes on top and secure it with the palm of your hand.
- Once your oil is heated, fry the tomatoes for 1-2 minutes on each side to prevent burning
- Enjoy with some toasted Semolina bread.
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