Sicilian Stuffed Sun-Dried Tomatoes. Sun-dried tomatoes are prepared in July/August with the heat, when the sun dries fresh tomatoes cut in half and sprinkled with salt under the scorching sun. At this point, they can be preserved in oil after being washed in boiling water for 5 minutes, dried completely and, if necessary, put in the oven for a few minutes. This appetizer originates from recipes our grandmothers used to invent to make up for the lack of fish or meat, creating a second course or a snack for the family. Sicilian Stuffed Sun-Dried Tomatoes were meant to replace sarde a beccafico, with an exceptional result, as not everyone could afford to buy fish.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Frying
Cuisine: Italian
Seasonality: Spring, Summer and Autumn, All Seasons

Ingredients

16 sun-dried tomatoes (pieces)
2 cups breadcrumbs
1 oz grated Parmesan cheese
1 tsp salt
a few capers
2 tbsp extra virgin olive oil
1 lemon
1 tsp oregano
1 tsp chopped parsley
1 egg
as needed peanut oil (for frying)

Tools

Small Pot
Grater
Bowl (small)
Frying Pan

Preparation

Boil some water in a small pot and pour it over the sun-dried tomatoes in a bowl.
Let the sun-dried tomatoes soak for 10 minutes in boiling water. After the time has passed, drain them.
Prepare the breadcrumbs with parsley, capers, grated lemon zest, oregano, a little salt, and extra virgin olive oil.
Mix the seasoned breadcrumbs, and if you find it dry, add a little more oil.
Fill the slices of tomatoes and pair them together, pressing them well to prevent opening.
Prepare the egg and breadcrumbs, and bread the stuffed sun-dried tomatoes.
Heat the oil in a small pan and fry the stuffed sun-dried tomatoes
You see how easy it is to prepare Sicilian Stuffed Sun-Dried Tomatoes!