Entry Tomato Stuffed With pates and Other - III Options

Entry Tomato Stuffed With pates and Other - III Options

OR - Option:
Ingredients:
500 g. mashed fresh ricotta
100 g. Parmesan or grated provolone
100 g. of pickled cucumber chopped
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
2 tablespoons (soup) of chopped basil
2 tablespoons (soup) of chopped mint and drizzling
1 tablespoon (soup) chopped fresh oregano
1 teaspoon (tsp) salt
II - Option- anchovies
The difference between the first and the second option is to swap one ingredient for another.
Replace the pickle for anchovies in oil (remove the oil)
500 grams. ricotta go 50 or 100 grams. of anchovies.
Way of preparing:
And drizzling cut herbs, pickled cucumber, olives, mix well and Book
Separately and kneading the ricotta with a fork, or pass on the fine sieve
Place in a bowl the mashed ricotta, herbs, pickled cucumber and
olives, and salt, mix well, until it becomes a paste
Place the mass of the pate in aluminum foil and wrap well, forming a thick roll.
Lead to the refrigerator for 2-4 hours until firm
Before serving, remove the foil and continue to dish round stainless steel, and put back in mint branch and salsa without sting
Serve with round crackers, small toast
Note:
Save the pâté in the refrigerator lasts seven days within a capped Tuperware,
III - Option:
Stuffed tomatoes:
Ingredients:
6 large tomatoes and almost mature
Filling:
1 small jar of mayonnaise
1 can of tuna without oil, or anchovies or anchovies
12 green olives and chopped drizzling
2 tablespoons chopped parsley and drizzling
½ can of drained peas
1 chopped red pepper and niggling
1 chopped celery stalk very thin, or leek
Way of preparing:
Wash the tomatoes, remove a very thin cover, then with the aid of a spoon, scoop out the seeds carefully to split them.
Put the filling to the brim, replace the cover and refrigerate until ready to serve.
Serve stuffed tomatoes in a round stainless plate with lettuce leaves around, or make a bed of lettuce.