recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
medium-sized round tomatoes
3/4 pound fresh ricotta
6 anchovies filleted
a little head off the tomatoes (and retain for
later), then empty them with a small spoon,
careful not to damage the exterior.
them over, and face them down on a cloth or
paper towel to allow the water of the tomatoes
preheat the oven at 375°F (190°C).
the ricotta in a bowl and then proceed to crumble
it into small and fine pieces.
small pieces of the filleted anchovies and finely
salt and pepper to this preparation and then
add the egg.
then fill into the tomatoes. Make sure the stuffing
is to the level of the top of the tomatoes'
opening. Then return the top to its place.
preferably by brush, the olive oil completely
about the tomatoes.
the tomatoes on top of an oiled oven dish. Cook
in oven for 20 minutes, until the stuffing is