Stuffed cold tomatoes, the "Battle Horse" in Paola Barale Sterpos's kitchen

As already mentioned in the last recipe, we have decided to reveal some of the 72 recipes from the book "My Battle Horse", created by The Citizens Foundation - TCF which deals with quality education for the most disadvantaged children, especially girls. , of Pakistan.
Each woman protagonist of this book has decided to reveal to the public the workhorse that allowed her to conquer her husband, guests ... or mother-in-law! Its main dish handed down from generation to generation but always able to surprise and charm the palate of diners.

72 recipes, 72 women, 72 battle horses.

Today Paola Barale Sterpos reveals her "workhorse": stuffed cold tomatoes.

I grew up in Tuscany but as a child with my family every summer we went to visit my grandmother in Piedmont. She used to welcome us, after our long journey, with a plate of these fresh stuffed tomatoes. I loved them: and every time I prepare them now I always think of her gratefully!

INGREDIENTS FOR 4 PEOPLE:
• 2 ripe tomatoes
• 2 anchovies in olive oil or in salt
• 2 tablespoons of desalted capers
• 50 g of stale bread
• 150 cl of water
• 1 tablespoon of wine vinegar
• 1 hard-boiled egg
• 3 tablespoons of chopped parsley
• 2 tablespoons of extra virgin olive oil
•Salt and Pepper To Taste

PREPARATION 30 MINUTES
1- Soak the bread in water and vinegar: when it is soft, squeeze it well with your hands.

2- For the filling: chop the hard-boiled egg with capers, anchovy fillets, bread and parsley. Put all the ingredients in a bowl and add olive oil, salt, pepper and more vinegar if necessary. Put the mixture in the refrigerator.

3- Cut the tomatoes in half, empty the seeds and fill them with the sauce just before serving.

4- If you love finger food or have a reception with many people, replace the tomatoes with cherry tomatoes, easier to eat standing up.

Enjoy your meal!