A very satisfying main dish that looks beautiful on the table
Wash the vine tomatoes (about 200 g each), cut off the top and set it aside, score the inner perimeter with a small knife, and gently scoop out the pulp with a teaspoon.
Collect the pulp in a blender and blend. Salt the tomatoes and place them upside down to drain for about 30' .
Now cook the spelt as indicated on the package (usually 20-25' in plenty of salted water) and also cook the tomato pulp with a drizzle of extra virgin olive oil and garlic, salt and basil
Toast the pine nuts, pit the green olives, drain 100 g of tuna from the liquid and wash some basil leaves as desired.
Once the spelt and the pulp are cooked, combine them and add all the other ingredients, stirring.
Fill the tomatoes with the spelt mixture, cover with the reserved top and bake in a preheated oven at 170* for about 40-50'
No more than 2 days in the fridge
Instead of spelt, you can use any grain
Italia, Campania
| Energy (kcal) | 65.32 |
| Carbohydrates (g) | 6.41 |
| of which sugars (g) | 2.9 |
| Fat (g) | 2.52 |
| of which saturates (g) | 0.32 |
| Protein (g) | 3.88 |
| Fibre (g) | 1.21 |
| Salt (g) | 0.07 |
