Ingredients
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30
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1/3
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2
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1/3
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2 - 3
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4 - 5
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-
-
-
-
-
-
-
-
Directions
Pomodori Secchi Imbottiti (Sun-Dried Tomato ‘sandwiches’), From In Nonna’s Kitchen, Carol Field You have a choice of sun-dried tomatoes for this dish: you can buy them already plumped in oil or you can refresh them yourself in warm water Taste your sun-dried tomatoes to be sure that they are not overly salty and look them over to be sure they are without holes , From In Nonna’s Kitchen, Carol Field You have a choice of sun-dried tomatoes for this dish: you can buy them already plumped in oil or you can refresh them yourself in warm water Taste your sun-dried tomatoes to be sure that they are not overly salty and look them over to be sure they are without holes
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Steps
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1
Done
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If You Are Using Dry-Packed Sun-Dried Tomatoes, Soak Them in Warm Water For 10 to 20 Minutes to Reconstitute Them; Pat Them Dry. If You Are Using Tomatoes in Oil, Barely Pat Them Dry. |
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2
Done
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in a Small Bowl Combine the Bread Crumbs, Garlic, Cheese, Parsley and 2 Tablespoons of Olive Oil. Place Half the Tomatoes Skin Side Down on a Clean Work Surface. Pat 1 Teaspoon of the Mixture Over the Top of Each, and Cover With Another Sun Dried Tomato, Skin Side Up, to Make a Sandwich. |
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3
Done
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Warm the Remaining Olive Oil in a Large Saute Pan and Very Gently Saute the Tomato Sandwiches For a Minute or Two on Each Side. Drain, Pat Them Dry on Paper Towels and Serve at Room Temperature as Part of an Antipasto or as an Informal Appetizer With a Glass of Wine. |
