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Appetizers, Fish and Shellfish

Stuffed Tomatoes With Bottarga

For those of us who love food and study its history, one of the most vexing questions is how an ingredient of humble origins suddenly becomes a sought-after delicacy that appears on fancy tables from L.A. to London. As often ... Read more

Total time: 40 minutes | Serves 6
  • 6 tomatoes
  • Coarse salt
  • 1/2 cup thinly sliced celery
  • 1/2 cup minced Italian parsley
  • 1 cup cooked baby shrimp
  • 1/2 cup shaved bottarga
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Freshly ground pepper

Step 1Core tomatoes and add a dash salt to cavity of each. Turn them over onto paper towels so that seeds and liquid drain out. Discard these. Scoop some of flesh out of each tomato and mash in a large mixing bowl.

Step 2Add celery, parsley, shrimp and bottarga to bowl and toss lightly just until ingredients combine. Add oil, lemon juice and pepper to taste and combine thoroughly.

Step 3Carefully stuff cavity of each tomato with filling and serve.

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