Eggplant barquets stuffed with troccoli on gratin
single courses from Italy
Stuffed tomatoes
Stuffed tomatoes
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A summer and light recipe, perfect because it is very tasty and is good both hot and cold.
preparation
step 1
Cut the tomatoes and cover to empty the pulp. Mix the meat with garlic, basil and breadcrumbs until you have a thick consistency.
step 2
Fill the tomatoes with the mix just obtained, cover with the cap and bake in a convection oven preheated to 180C for 45 minutes, maybe spraying with a little oil and even greasing the pan below.