Baked Tomatoes

Serves 6

1 3/4 lbs. fresh, ripe tomatoes
3 oz. bread w/out crust
2 oz. black olives, pitted
1/2 oz. capers
4 tbs. grated parmesan
1 tbs. white wine vinegar
1 tbs. breadcrumbs
3 tbs. extra virgin olive oil
salt and chili pepper to taste

Preparation

1. cut the tomatoes in half horizontally, scoop out the pulp, salt slightly and turn face down on a cutting board.
2. Crumble the bread into a small bowl, sprinkle with oil and vinegar and set aside.
3. mince the capers, olives, tomato pulp and combine in a bowl with parmesan and the crumbled bread. Mix thoroughly.
4. Fill the tomato halves with the mixture and put them into a greased baking dish, sprinkle with breadcrumbs and bake at 390 degrees F for 30 minutes.

Mussels au Gratin

Serves 6

2.2 lbs. mussels
3 tbs. breadcrumbs
1 lemon
2 garlic cloves
1 tbs chopped parsley
2 tbs extra virgin olive oil
salt and ground chili pepper, to taste


Preparation

1. Scrub the mussels with a stiff brush. Tear off the beards. Rinse thoroughly under running water and then put the mussels into a pan without water; cover and cook over a medium flame until they open.
2. For the stuffing, in a bowl combine the breadcrumbs, the juice and grated zest of the lemon, salt, chili pepper, the chopped parsley and the juice from the garlic.
3. Put the open mussels on a baking sheet, discard the empty half shells.
4. Spoon the stuffing onto each mussel, and put them under the broiler at 390 degrees F; they are ready when a nice golden crust has formed.