Stuffed tomatoes | Pleasure and Steadiness

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Stuffed tomatoes |  Pleasure and Steadiness

Stuffed tomatoes are a basic within the delicacies of the Mediterranean basin, Provençal and Occitan delicacies. I not often publish nice classics of conventional delicacies however this weblog serves me each as a cooking listing and I hope that my kids will use my recipes after they fly on their very own. I make stuffed tomatoes like my dad taught me however they at all times tasted totally different from his. And the final time he cooked it, I lastly understood why I could not discover the style of his stuffed tomatoes. I at all times used floor beef because it put chuck or shoulder because the lower of beef. And that modifications every part by way of perfumes! To recollect it, it will be important that this recipe is on my weblog, particularly since it’s certainly one of my favourite dishes. And it is also to take part within the sport Compile me a menu (CMUM) whose organizers are Nath from the weblog A kitchen for Voozenoo and Viviane from the weblog What do we eat?, that I suggest this recipe. Yolande from the weblog Patchouka’s small dishes has chosen as its theme this month “The specialties of our areas”.

For 4 individuals :

– 4 medium tomatoes
– 400 g floor beef (paleron or bourguignon)
– 2 good slices of bread
– 2 tablespoons of breadcrumbs
– 1 egg
– 1 massive onion
– 1 clove of garlic
– chopped parsley
– Provence herbs
– floor nutmeg
– salt, floor pepper
– olive oil

Wash the tomatoes, lower the higher half and reserve every cap.

Gently scoop out the flesh with a small spoon.

Salt the within of the tomatoes and switch them over on a plate in order that they drain.

In a salad bowl, put the breadcrumbs and pour just a little milk over it to moisten it.

Peel and finely cube the onion and garlic.

Pour a drizzle of olive oil in a frying pan and sauté the onion over medium warmth.

Add the bottom beef and garlic to the skillet.

Add the Herbes de Provence, just a little nutmeg, salt and pepper.

Brown the meat then go away to chill.

Preheat the oven to 180°C.

Pour the meat into the bowl with the bread.

Add the chopped parsley and crack the egg.

Combine nicely. Modify seasoning.

Stuff the tomatoes with this combination. Cowl with hat.

Oil a baking dish and place the tomatoes in it.

Bake for 45 minutes to 1 hour.

Serve scorching and luxuriate in!

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