“Pumaruoro o Gratté” (Sicilia)

Name: “Pumaruoro o Gratté” (Sicilia)
Cuisine: Italy
Ingredients: The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.; The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.; The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.; The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.; The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.; The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.; The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.; The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.

Tomatoes Au Gratin

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

The number of tomatoes required, anchovies, Italian salami, capers, breadcrumbs, oil, salt and pepper.

Europe
Italy
Main course

Method

With a sharp knife make a neat round incision on the top of each tomato and remove the pulp with a small spoon. Chop the anchovies, the salami and the capers, mix thoroughly in a basin with a small quantity of breadcrumbs, and moisten with a little oil. Season with salt and pepper. Stuff the tomatoes with this mixture, sprinkle with breadcrumbs, put on a buttered dish, pour a l