Pomodori Ripieni
Stuffed Cocktail TomatoesPomodori Ripieni is a no-cook, garden-fresh appetizer: small tomatoes filled with creamy ricotta, crisp raw zucchini, fresh herbs and a hint of lemon zest... Buon appetito!We just love tomatoes 🍅 🍅 🍅 and there’s always a colourful mix sitting in a big bowl at the heart of our home; all shapes, sizes and shades, just waiting to be used. Especially in spring and summer, you’ll find us making Pomodori Ripieni - a super easy, festive little bite made with only fresh ingredients 🍅 🍋 🌱 and just 15 minutes of prep.They’re happy, bright and zesty - perfect for sharing on a sunny, effortless aperitivo!
Ingredients
- 1 piece lemon - organic - for the zest
- ¼ piece lemon - use the zested lemon - for the juice
- ¼ teaspoon black pepper
- 3 sprigs fresh mint - for the mix & garnishing
- 3 sprigs fresh cilantro - for the mix & garnishing
- 3 sprigs fresh basil - for the mix & garnishing
- 1 clove fresh garlic
- 2 tbsp extra virgin olive oil
- 1/2 teaspoon sea salt
- 300 g cocktail tomato - firm and tasty
- 150 g ricotta
- 100 g zucchini
Instructions
- Wash the cocktail tomatoes and slice them in half across the top. Using a small knife and spoon, gently scoop out the insides and remove the firm core. Let the tomatoes rest upside down for a few minutes to drain any excess juice.No-waste TIP: Save those tomato seeds! Simmer them down with some extra tomatoes, olive oil, and garlic for a speedy pasta sauce.
- Take the garlic clove, place the flat side of a knife on top, and give it a good smack - it’ll peel right off! Chop the clove into tiny pieces, then crush and smear it on the board with the side of your knife to make a paste. Or just use a garlic press if you have one!
- Trim the end of the zucchini, stand it up, and slice off two thin pieces of about 0,10" (2-3mm) from each side, the seedy middle isn’t needed for this dish. Cut the zucchini slices into long strips, then dice the strips into small cubes.No-waste TIP: That soft middle? Don’t even think about tossing it - we pop it into soup or an omelette, or sneak it into a salad...
- Zest the lemon and give it a fine chop if needed - the zester we used for this recipe created slightly bolder strands, and we want the citrus to be evenly spread into every bite.
- Take the fresh herbs - basil, cilantro, and mint - and set aside a few pretty leaves for the final presentation. Trim the stems from the rest and finely chop them so they blend nicely into the mixture.
- Toss the ricotta, garlic paste, zucchini cubes, lemon zest, chopped fresh herbs, pepper, salt, and olive oil into a mixing bowl. Keep a teaspoon of zucchini cubes and lemon zest for the final presentation. Squeeze the juice of the zested lemon over it all, and mix until everything is well combined.
- Take the hollowed-out tomatoes and generously fill each one with a spoonful of the ricotta mixture. Arrange them casually on a plate. Chill your Pomodori Ripieni in the fridge - or serve them right away if patience isn’t your thing. Just before serving, drizzle with a little olive oil and scatter over some lemon zest, zucchini cubes, and those fresh basil, mint and cilantro leaves you saved.
Notes
- Lemon: For zesting, we always go organic.
- Pepper
- Fresh Mint
- Fresh Cilantro
- Fresh Basil
- Fresh Garlic
- Extra Virgin Olive Oil
- Sea Salt
- Tomatoes: We use cocktail tomatoes - they're a little larger than cherry tomatoes but any small tomato will do. Make sure to use firm ones as we will scoop them out.
- Ricotta: Soft and creamy ricotta is the base of our stuffing.
- Zucchini: This adds crunch and freshness.
Nutrition
Calories: 150.23kcal | Carbohydrates: 6.33g | Protein: 5.51g | Fat: 12.09g | Saturated Fat: 4.11g | Polyunsaturated Fat: 0.95g | Monounsaturated Fat: 6.49g | Cholesterol: 19.13mg | Sodium: 334.01mg | Potassium: 302.01mg | Fiber: 1.3g | Sugar: 2.85g | Vitamin A: 810.06IU | Vitamin C: 28.28mg | Calcium: 101.39mg | Iron: 0.98mg