Ingredients
Utensils
Preparations
STEP 1
Peel and chop 1 shallot and 2 cloves of garlicSTEP 2
Remove the leaves from the bunch of parsley and chop them upSTEP 3
Blend, chop shallot, garlic and parsley into small pieces and blend togetherSTEP 4
Take a large container for the stuffing, pour in the ground beefSTEP 5
Add the shallot, chopped garlic, chopped parsley, a good spoonful of flour and a little rosemarySTEP 6
Take the egg, beat it and add it to the stuffingSTEP 7
Add 5 cl of olive oil
STEP 8
Start mixing everything together
STEP 9
While mixing, add 1 teaspoon of salt (be careful not to add too much salt as it dries out the meat) and 2 teaspoons of sugar, 1 pinch of pepper and 1 tablespoon of salt.
STEP 10
Normally a good smell should come out of the raw stuffing which means that the stuffing is ready
STEP 11
Take the branch tomatoes, cut leaving a small cap.
STEP 12
Scoop out the seeds and pulp by collecting it in a container.
STEP 13
Collect the pulp and mix it, arrange the tomatoes on the dish .
STEP 14
Start stuffing the tomatoes.
STEP 15
Before putting the little hat back on, add a small knob of butter to each tomato, then pour in the mixed tomato pulp.
STEP 16
Put the hat on and hold it in place with a pick or tie up the tomato.
STEP 17
Put a little breadcrumbs on each tomato.
STEP 18
Lightly drizzle each of the tomatoes with the remaining olive oil each of the tomatoes.
STEP 19
Then cut the last shallot into julienne, crush the last 2 cloves of garlic.
STEP 20
Add 2 knobs of butter to each of the garlic cloves, place them at the bottom of the dish .
STEP 21
Add another 2 or 3 knobs of butter to the bottom of the dish .
STEP 22
Add a 1/2 glass of water in the bottom of the dish for all the cooking.
STEP 23
Place in the oven at 230°C (thermostat 7-8) for 25 minutes.
STEP 24
Enjoy with rice or pasta
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