Cut the top of the tomatoes and empty them. Collect the pulp into a bowl in which you will add the breadcrumbs, white bread softened with a little water, the clean and chopped anchovies , grated pecorino cheese, a pinch of dry garlic, salt and than knead. Add black olives pitted and diced, a small handful of raisins and capers and mix everything gently. Fill the tomatoes and place it in a greased baking dish with a little of extra virgin olive oil. Sprinkle with plenty of oregano and sprinkle again with a drizzle of extra virgin olive oil. Bake at 180 ° C for about 15-20 minutes or until the tomatoes are tender and golden in surface. Serve lukewarm or at ambient temperature
Wash the chicken thighs, dry them and make transversal incisions. Put the chicken in a bowl with yogurt, a teaspoon of hot pepper pate, curry, honey and salt. Mix and leave to marinate in the fridge for about an hour. Place the chicken thighs on a baking sheet lined with baking paper and cover with the marinade with yoghurt that remains in the bowl. Bake at 180 ° C for 30 minutes.
In a bowl mix the eggs, Parmesan, milk, salt and pepper and a handful of oregano. Pour the mixture into a roasting pan lined with parchment paper and bake at 180 ° C until a light golden browning. When cooked, flip the omelette on another sheet of parchment paper and fill with the Sundried Tomato Pate, the ham, the cream cheese, the Tirabaci olives and arugula. Rolls up everything tight with the help of the parchment paper. Then wrap the roll with aluminum foil and place in refrigerator for 1 hour. Cut the roll in slices of a few centimeters and serve .
In a bowl knead the meat, green olives patè, breadcrumbs, pecorino cheese and the egg. Add also a pinch of dried garlic, finely chopped mint, salt and pepper. Make into balls a little flattened and place on a baking sheet with parchment paper. Bake for about 15 minutes at 200 ° C.