Italian Baguette
A fresh baguette is simply a pleasure: whether plain, with herbs from Provence or, in...
Two Ways with Tomatoes & Mozzarella, Plus Bread
Can't decide how to prepare your tomatoes? We have one filled with tuna, one with asparagus, plus toasted bread filled with Serrano ham.
For the tomatoes:
| Ingredients (4 servings) | ||
|---|---|---|
| 8 | vine tomatoes | |
For the tuna filling:
| Ingredients (4 servings) | ||
|---|---|---|
| 450 | g | tuna in spring water |
| 1 | lemon | |
| 1 | tablespoon(s) | capers |
| 2 | twigs | lovage |
| some | tonka beans, (substitute vanilla essence) | |
| 5 | small pickled onions | |
| some | freshly ground black pepper | |
| pinch(es) | Maldon salt | |
| splash(es) | olive oil | |
For the asparagus filling:
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | white asparagus |
| 2 | twigs | basil |
| 1 | red romano pepper, diced | |
| pinch(es) | Maldon salt | |
| splash(es) | olive oil | |
For the Mozzarella:
| Ingredients (4 servings) | ||
|---|---|---|
| 125 | g | ball mozzarella cheese |
| splash(es) | olive oil | |
For the bread:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | packet | ready made dough |
| 6 | slices | Serrano ham |
- Cut off the top of the tomatoes and use a small spoon to scoop out the tomato. Never get rid of the hollowed out flesh of the tomato, you can use it very well in sauces or soups.
- Drain the tuna and place in a bowl. Chop the capers, lovage and onions. Grate the zest of the lemon and squeeze the juice from the lemon. Add the freshly ground black pepper to the bowl with the tuna, along with some of the tonka bean zest or vanilla essence. Season with salt and dress with olive oil.
- Cut off the ends of the asparagus and peel. Then cut the asparagus into fine strips with the peeler and place in a bowl with a little salt, pepper, olive oil and the torn basil. Mix everything together and let it marinate.
- Preheat the oven to 200°C. Cover the dough with the Serrano ham and roll it up, place it on an oven tray lined with baking paper and bake at 200°C for about 20 minutes until golden brown.
- Before serving, fill the tomatoes with the two fillings. Tear the mozzarella onto the plates and drizzle with the finest olive oil.
Photo gallery of the preparation:
