Servings:
4
Prep time:
25
Cooking time:
10
INGREDIENTS
- - 400 g of cherry tomatoes
- - 4 ox heart tomatoes
- - 150 g of boiled chickpeas
- - 2 zucchini
- - 1 clove of garlic
- - 1 tablespoon chives
- - 1 tablespoon capers
- - ½ teaspoon of grated lemon rind
- - ½ teaspoon of chopped parsley
- - Oil
- - salt
INSTRUCTIONS
- Cut the zucchini into small pieces. Season with 2-3 tablespoons of olive oil, a little salt, chopped garlic and let them sear in a thick-bottomed frying pan over a medium heat for 10 minutes. When ready, aromatizzatele with parsley and lemon zest
- Choose the most beautiful 12 cherry tomatoes and cut them into 4 wedges, peel the remaining tossing a few seconds in boiling water; whip finely with a pinch of salt and chives, arrange them in a large mesh strainer and gather the juice
- Desalinate and chop capers and the chickpeas with a fork. Add the two ingredients to the cooked zucchini and salt if needed
- Divide in half 4 ribbed tomatoes and empty them from the pulp (the one you use for gravy). Add salt slightly inside and fill them with the filling of chickpeas and zucchini
- Put the tomatoes on plates previously coated with the juice of the tomatoes. Arrange the cherry, oiled and serviced
