A very satisfying main dish that looks beautiful on the table
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
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) | 85.02 |
| Carbohydrates (g) | 7.69 |
| of which Sugars (g) | 2.64 |
| Fat (g) | 3.54 |
| of which Saturates (g) | 0.44 |
| Protein (g) | 5.17 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.1 |
