Continuing the theme of paying tribute to the late, great Antonio Carluccio, who sadly passed away last week, I have tackled one of his more recent recipes. Taken from the veggie-loving book, Vegetables, this is somewhat of an amalgamation of two recipes: stuffed onions (with sausage meat) and stuffed courgettes (meat-free). I’ve opted to forge the meat – purely because I couldn’t be bothered to go to the shop – but feel free to substitute the anchovies and capers for any minced meat instead.
2 large, white onions
1 clove garlic
3 large tomatoes (or 1 large tomato and a tin of chopped tomatoes)
300g cherry tomatoes
1 tbsp capers
5 anchovy fillets
Handful of pitted olives
2 tbsp breadcrumbs
Olive oil (a good lug)
Salt and pepper
- Peel the onions and place in pan on boiling water for 10 minutes, until tender. Turn once if need be.
- Cut the top off the peppers and one, large tomato. Discard the inner seeds from the pepper but keep the insides of the tomato. Keep the tops of the veggies.
- Make the tomato sauce. Put the garlic, the innards from the tomato – or tinned tomatoes – and chopped cherry tomatoes (save about 3 for garnish) in a small pan and simmer. Season with salt and pepper.
- Meanwhile, prepare the onions. When they’re cool, carefully use a knife to make a circular incision and scoop out the insides so you’re left with a hollow layer.
- Chop olives, capers and anchovies and add them to the tomatoes. Add a lug of olive oil and water if the mixture gets thick. Add the breadcrumbs and stir.
- Place the hollowed vegetables in a large pan or roasting tin, adding a spoonful of the tomato mixture into the bottom of the tin, along with a splash of water.
- Fill the vegetables with the stuffing mixture right up until you reach the top.
- Top with chopped tomatoes, a good lug of olive oil and a generous grating of parmesan.
- Bake in the oven for 30-35 minutes at 180°c.