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Stuffed English muffins

Ingredients: 6 tablespoons of extra virgin olive oil, garlic, salt, oregano, 1 Abbasciano 290 g Pugliese-style Mozzarella, basil, black pepper, San Marzano tomatoes 300 g, 4 English muffins.

How to make it: boil the tomatoes in abundant salty water and peel them. Take off the seeds and cut them in dices. Mince 2 gloves of garlic and the basil very thin. Cut the mozzarella in dices and pour all these ingredients into a bowl, dress them with salt, pepper and oregano at will. Cut the English muffins at ¾ of their height and stuff them with the prepared stuffing, divided into 4 portions. Close the muffins with the cut slice and brush with oil. Put them on a backing pan and let them toast in hot oven (180°C) for about 15 minutes. Serve hot.

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