|
Veal Stuffed Tomatoes |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 20 mins |
Cooking 40 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
10-12 ripe large vine tomatoes (about 6-8 cm diameter)
a few sprigs of tarragon
12 basil leaves
olive oil
a glass of white wine
50g creme fraiche
|
Stuffing
1/2 bunch basil, chopped
1/2 bunch tarragon, chopped
100g veal mince
100g pork mince
20g chicken livers, trimmed & finely chopped
50g pancetta, finely chopped
30g breadcrumbs, soaked in 2 tbsp milk
30g ricotta
1 tsp fennel seeds, crushed |
|
-
Heat the oven to 190C/ Fan
170C/ Gas 5. For the stuffing, mix all of the ingredients
together. Season with a pinch of salt and plenty of black
pepper.
-
Cut the tops of the tomatoes
and reserve. Hollow out, discarding the seeds, and put the
tomatoes in a baking dish on top of the scattered tarragon
sprigs and basil leaves. Stuff with the filling. Perch the
tops of the tomatoes back on. Drizzle with olive oil and
add the wine to the dish.
-
Roast in the oven for about 25
minutes: after 15 minutes, add the creme fraiche. Roast
until the tomatoes are soft and the stuffing is cooked.
Serve with the juices from the dish and some toast .
|
|
DAILY
DINNERS 
