20 cherry tomatoes
150 g diced mozzarella
8 basil leaves, chopped
2 anchovy fillets in oil, drained and chopped
Vegetable oil for frying
1 serving of salty Lyonnaise paste (see pg. 1011)
Cut the top of the tomatoes (including stem) with a small, sharp knife and remove seeds. Salt inside and drain upside down on paper towels.
Meanwhile, mix the mozzarella, basil and anchovies in a bowl.
Heal oil to 180 or 190 degree Celsius or at a heat that toasts a dry piece of bread in 30 seconds.
Fill the tomatoes with the cheese mixture and dip in the Lyonnaise paste one by one.
Fry in hot oil until they rise and become golden brown. Let drain on paper towels and serve hot.