Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sun-Dried Tomato Bites Stuffed with Sicilian Flavours
A simple yet intensely flavourful Sicilian antipasto: sun-dried tomatoes filled with herbs, pecorino and anchovies — a perfect Mediterranean nibble.
🛒 Ingredients
- ✓ 200 g sun-dried tomatoes in oil
- ✓ 150 g fine white breadcrumbs
- ✓ 50 g pecorino cheese, grated
- ✓ ½ tablespoon salted capers, rinsed
- ✓ 1 garlic clove, finely chopped
- ✓ 4 tablespoons extra-virgin olive oil
- ✓ 2 salted anchovies, cleaned and chopped
- ✓ Freshly ground black pepper
- ✓ Dried oregano
📊 Nutritional Information
There’s something irresistibly charming about the way Sicilian cooking transforms humble ingredients into little mouthfuls of sunshine. These stuffed sun-dried tomatoes are exactly that — a vibrant, salty-sweet antipasto that captures the spirit of long summer days and leisurely meals outdoors.
Sun-drying tomatoes has always been a clever Sicilian tradition: a way of preserving the season’s best while concentrating their flavour into something rich, almost jammy. Here, they’re paired with a classic island combination of pecorino, capers and anchovies, creating a filling that’s bold but beautifully balanced.
They’re the sort of bites you’ll want on the table whenever friends come round — simple to make, full of character and utterly moreish.
👨🍳 Preparation
- 1
Rinse and bone the anchovies, then chop them finely.
- 2
Mix the breadcrumbs with the pecorino, garlic, parsley and a little black pepper.
- 3
Add the rinsed, chopped capers and the anchovies, stirring until well combined.
- 4
Drain the sun-dried tomatoes and pat them dry with kitchen paper.
- 5
Fill half of the tomatoes with the breadcrumb mixture and top with the remaining tomatoes to close them.
- 6
Finish with a light sprinkle of Sicilian oregano and serve.
💡 Tips and Variations
For something a touch more indulgent, lightly fry the stuffed tomatoes in hot olive oil until golden.
You can also add chopped black olives to the filling for an extra layer of Mediterranean flavour.
📦 Storage
- • Store in the fridge for up to 2 days.
- • Freeze the stuffed tomatoes (before frying) for up to 1 month.
- • Warm gently in the oven at 160°C for 10 minutes before serving, if desired.
🍷 Pairing
Enjoy these stuffed sun-dried tomatoes with a glass of Cerasuolo di Vittoria, whose bright fruitiness pairs beautifully with the savoury filling.
I hope these little Sicilian bites bring a touch of Mediterranean sunshine to your table. They’re wonderfully simple, packed with character and always a hit — the sort of antipasto you’ll find yourself making again and again.
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