Time: 30 minuti + tempo di riposo
Difficulty: minima

Ingredients for 4 people:
6 red tomatoes bunch with 300 g gluten-free breadcrumbs for 5 dl of milk with 50 g of salted capers< br>1 egg
100 g of grated Parmigiano Reggiano cheese
125 g fresh pecorino cheese
4-5 tufts of parsley and 2-3 marjoram sprigs with extra virgin olive oil
salt up
black pepper in grains

Procedure

Wash tomatoes, divide them horizontally in half and dig them internally with a spoon, removing the seeds and the liquid inside, without breaking the pulp; turn them over on a cutting board and drain them for 20 minutes.

Soak the gluten-free bread chopped for 5 minutes in a bowl with milk, then drain and squeeze it well with your hands; transfer it to a second bowl. Add the rinsed and chopped capers, the egg and the Parmesan and mix until a homogeneous mixture is obtained. Add the washed and chopped parsley, the pecorino cheese deprived of the crust and cut into cubes, 1 tablespoon of oil, a pinch of salt and a ground pepper and mix everything with a spoon.

Transfer the mixture into a sac à poche with a large and star-shaped nozzle and distribute the mixture inside the tomato halves; place them on a pan lined with phono paper and bake in the hot oven at 180 degrees for 20 minutes. Remove from the oven, garnish with the marjoram and serve.