3

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Tomatoes stuffed with ratatouille

ingredienti

persone

4

Pomodori Picadilly

8 unit

Sedano

1 stem

Cipolle

1 half

Zucchine

2 unit

Peperoni verdi

1 unit

Melanzane

1 unit

Aglio

1 wedge

Olio extravergine di oliva

to taste

Sale

to taste

Pepe

to taste

Pane di farina tipo 0

70 grams

Provolone

120 grams

starters da Italia - Puglia

Tomatoes stuffed with ratatouille

Tomatoes stuffed with ratatouille

vegetariano con glutine con lattosio

pronta in

1 ora

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Tomatoes stuffed with ratatouille

to begin the meal with a delicious dish, simple and effect

Foto preparazione Tomatoes stuffed with ratatouille

step 1

Wash the tomatoes, cut the cap it, empty them gently, sprinkle the inside with a pinch of salt, turn them upside down and let them drip dry until use
Foto preparazione Tomatoes stuffed with ratatouille

step 2

Clean the celery, onion and garlic, chop fine and fry them in a pan with two or three tablespoons of oil
Foto preparazione Tomatoes stuffed with ratatouille

step 3

Add the other vegetables cleaned and cut into cubes, sauté for a few minutes, sprinkle with salt and pepper, cover and cook the ratatouille over low heat for another fifteen minutes
Foto preparazione Tomatoes stuffed with ratatouille

step 4

Brush the bread slices with a little oil, cut into cubes and let them brown in a frying pan
Foto preparazione Tomatoes stuffed with ratatouille

step 5

Private provolone of the pie and cut it into cubes and mix with the vegetables, add the bread
Foto preparazione Tomatoes stuffed with ratatouille

step 6

Spread the mixture in the tomatoes and cover this with the caps kept aside
Foto preparazione Tomatoes stuffed with ratatouille

step 7

Bake in preheated 200 degrees oven for twenty-five minutes
Foto preparazione Tomatoes stuffed with ratatouille

step 8

If you want to propose stuffed tomatoes as a second, you can add on the bottom of the pan a large potato already boiled and cut into thin slices and seasoned with a tablespoon of oil and salt
Foto preparazione Tomatoes stuffed with ratatouille

step 9

Put on potatoes stuffed tomatoes, seasoned with a little oil and sprinkle with two tablespoons of grated pan and bake in oven
Foto preparazione Tomatoes stuffed with ratatouille

step 10

Serve hot or cold tomatoes, to taste

fabbisogno giornaliero
(per persona)

Main +

Calories 221.51 kcal n.d.

Fat 11.34 g n.d.

Carbohydrates 18.86 g n.d.

Protein 11.91 g n.d.

Fibers 5.07 g n.d.

Water 254.56 g n.d.

Ashes 3.98 g n.d.

Sugars 4.84 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 280.72 mg n.d.

Sodium 476.31 mg n.d.

Phosphorus 280.99 mg n.d.

Potassium 796.29 mg n.d.

Iron 1.81 mg n.d.

Magnesium 59.34 mg n.d.

Zinc 2.04 mg n.d.

Copper 0.23 mg n.d.

Manganese 0.55 mg n.d.

Selenium 9.86 mcg n.d.

Fluorine 4.42 mcg n.d.

Vitamins +

A 69.0 mcg n.d.

B1 0.17 mg n.d.

B2 0.21 mg n.d.

B3 1.97 mg n.d.

B5 0.73 mg n.d.

B6 0.31 mg n.d.

B9 28.18 mcg n.d.

B12 0.44 mcg n.d.

C 71.0 mg n.d.

E 0.83 mg n.d.

B12 added 0.0 mcg n.d.

D 0.15 mcg n.d.

K 15.0 mcg n.d.

Lipids +

Monounsaturated 4.23 g n.d.

Polyunsaturated 1.0 g n.d.

Saturated 5.74 g n.d.

Cholesterol 20.7 mg n.d.

Amino acids +

Phenylalanine 0.6 g n.d.

Isoleucine 0.5 g n.d.

Histidine 0.42 g n.d.

Leucine 0.97 g n.d.

Lysine 1.0 g n.d.

Methionine 0.28 g n.d.

Tyrosine 0.57 g n.d.

Threonine 0.42 g n.d.

Tryptophan 0.15 g n.d.

Valine 0.7 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio