Fresh Pasta
Gnocchi with pesto and burrata
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Stuffed Tomatoes with Cottage Cheese and Anchovies: A Summer Recipe.
recipe by
Maurizio Pigliacampi
This is a classic Italian recipe, perfect for summer.
This recipe is not just a side dish, but a true celebration of the land.
To prepare it, we chose the magnificent Bulgarian pink tomatoes “Rozova Magiya,” known for their large size, thin skin, and exceptionally dense, sweet flesh. Personally, I consider these Bulgarian tomatoes the very best of all: I love them for their perfect balance of velvety texture and rich aromatic profile, and for me they have become the favorite choice whenever I want to present the essence of Mediterranean cuisine, experienced in the heart of Bulgaria.
The sweetness of this variety pairs beautifully with the delicacy of cottage cheese curds, while the salty touch of anchovies creates that ideal balance that turns every bite into a memorable experience. Perfect as a summer starter or a light main course, these tomatoes show that, with ingredients of the highest quality, simplicity can become true signature cuisine.
Gourmet touch
Don’t throw anything away.
The pulp removed from the tomatoes should not be discarded: it is full of flavor and perfect for a quick last-minute appetizer. Chop it roughly with a knife, season it with a little extra virgin olive oil, a pinch of salt, oregano, and one finely chopped clove of garlic. Spread it over a lightly toasted slice of focaccia to make wonderful rustic bruschette — the ideal complement to your stuffed tomatoes.
ingredients
doses for
Adjust the servings: the quantities are updated automatically.
Bulgarian pink tomatoes
4 large, beautiful tomatoes
Details
Bulgarian pink tomatoes are a variety especially prized for the noble character of the fruit and their rich, well-balanced flavour profile. They stand out for their generous size, thin skin, and fleshy, firm yet velvety flesh, which expresses the tomato’s…
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cottage cheese
400 grams
Details
Cottage cheese is a fresh cow’s milk cheese with a soft, grainy texture. It does not have a long artisanal tradition and became popular mainly with the development of modern fresh dairy production. It is made by coagulating milk with…
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Anchovies
8 salted anchovy fillets
Details
Anchovies are small fish from the Mediterranean Sea and the eastern Atlantic Ocean (especially along the European and North African coasts). In practice, they are widely caught in areas such as Italy, Spain, France, and Morocco. They are small fish…
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Basil Genoese Leaf
1 sprig
Details
The Genovese Basil is not just an aromatic herb; it is the soul of Liguria. Historically cultivated in the Prà district, it owes its uniqueness to an unrepeatable microclimate that defines its aromatic profile. What makes it unique? Unmistakable aroma:…
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fine whole sea salt
to taste
preparation
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1
Основата:
Измийте добре доматите, отрежете горната част и ги издълбайте с помощта на лъжица. Обърнете ги върху кухненска хартия, за да се отцеди излишната влага.
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2
Плънката:
Нарежете на едро 4 филета аншоа и няколко листа босилек, след което ги смесете в купа с изварата на зърна. Подправете с малко зехтин, щипка черен пипер и съвсем малко сол.
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3
Сглобяването:
Напълнете щедро доматите с получената смес.
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4
Финален щрих:
Украсете всеки домат с навито филе аншоа, две листенца босилек и поръска от паприка.
