Pomodori Perini Farciti

Plum Tomatoes Stuffed with Eggs, Anchovies, and Capers

Preparation info

  • For

    6 to 8

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

I Have been stuffing tomatoes this way for so long that I no longer remember if it is my idea or if it has always been done. In any event, it’s obvious that one can’t go wrong with such naturally complementary components as eggs and anchovies and capers.

In this, as in any other recipe that calls for anchovies, a substantial improvement in flavor is achieved when whole, salt-cured anchovies are used instead of canned fillets. Their salt has to be rinsed off, and they must be skinned