Stuffed tomatoes	(4 servings)

• 12 medium-size tomatoes
• 300g scamorza cheese
• 12 stoned green olives
• 4 courgettes
• 4 anchovy in oil
• basil, extra virgin olive oil, salt, pepper

Preparation method

• Cleanse the tomatoes removing the seeds and the inner pulp. Salt and turn upside down till all water flows out.
• Stuff the olives with anchovy
• Slice the scamorza cheese into thin strips. Mix the green part of the courgettes with 10 basil leaves, 50g oil, 100g scamorza cheese, salt, pepper obtaining a dense sauce.
• Stuff the tomatoes with the sauce obtained and garnish with the remaining scamorza and olives.