Tomatoes Stuffed with Seafood

 Tomatoes Stuffed with Seafood

 Difficulty: minimal 

Preparation: 30 minutes plus rest time 

Servings: for 4 people

Ingredients :

4 large tomatoes, ripe and firm 

2 celery ribs

4 slices of Tuscan bread stale 

200 g of tuna in oil

4 anchovy fillets in oil 

100 g of boiled shrimps 

50 g of shelled and cooked mussels 

50 g of shelled and cooked clams 

1 lemon 

1 bunch of parsley 

4 tablespoons of extra virgin olive oil 

 sale pepper 

Preparations:

Wash the tomatoes and remove the cap with the stem (you will need it to garnish the dish); Gently empty them, remove the seeds and coarsely chop the pulp, collecting the juice in a bowl. 

Wash the celery and clean it by removing the filaments; cut it into thin slices. 

Coarsely crumble the bread and place it in a bowl with the celery, chopped tomatoes, well drained and chopped tuna and anchovies, the prawns, mussels and clams; add three quarters of the washed and chopped parsley and season with the oil, the tomato juice, a pinch of salt, a pinch of pepper and the filtered juice of half a lemon.

Mix well and leave to rest in the fridge for at least 1 hour. 

Stuff the tomatoes with the prepared mixture and distribute them on individual plates, decorating them with the parsley leaves, the wedges obtained from the remaining half lemon and the preserved tomato caps.

Notes:

The wine Accompany with Candia dei Colli Apuani white wine much loved by Giovanni Pascoli. The tomato is a plant native to South America, which the Aztecs called "tomat!"; it was introduced in Europe by the Spaniards, after the discovery of America.