stuffed tomato recipe with ground beef

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stuffed tomato recipe with ground beef

stuffed tomato recipe with ground beef


stuffed tomato recipe with ground beef
stuffed tomato recipe with ground beef


Ingredients stuffed tomato recipe with ground beef
Number of persons
-
4
+

350 g ground beef not too greasy

1 fresh egg

4 cloves of pink garlic

10 cl olive oil

1 bunch of parsley

2 shallots

Salt

Sucre

Pepper

1 tablespoon flour

Rosemary

20 g breadcrumbs

1.5 kg branch tomato

60 g semi-salted butter




Preparation stuffed tomato recipe with ground beef
Total time: 1h10
Preparation time: 45 min
Cooking time: 25 min
Peel and chop 1 shallot and 2 cloves of garlic.
Remove the leaves from the bunch of parsley and chop all the leaves.
(If you have a blender, cut the shallot, garlic and parsley into small pieces and blend together).
Take a large container for the stuffing, pour the minced beef into it.
Add the shallot, chopped garlic, chopped parsley, a good spoonful of flour and some rosemary.
Take the egg, beat it and add it to the stuffing.
Add 5 cl of olive oil.
Start mixing everything together.
Start to knead everything.
While mixing, add 1 teaspoon of salt (be careful not to add too much salt because it dries out the meat) and 2 teaspoons of sugar, 1 pinch of pepper.
Normally a good smell should come out of the raw stuffing, which means that the stuffing is ready.
Take the tomato branches.
Cut, leaving a small cap.
Hollow them out of the seeds and pulp and put them in a container.
Collect the pulp and blend it.
Place the tomatoes on the dish.
Start stuffing the tomatoes.
Before putting the small cap back on, add a small knob of butter on each tomato, then pour the blended tomato pulp over it.
Put the hat on and hold it in place with a pick or tie the tomato.
Put some breadcrumbs on each tomato.
Lightly drizzle each tomato with the remaining olive oil.
Then cut the last shallot into julienne, crush the last 2 cloves of garlic.
Add 2 walnuts of butter on each garlic clove and arrange them at the bottom of the dish.
Add another 2 or 3 knobs of butter to the bottom of the dish.
Add 1/2 glass of water to the bottom of the dish for the entire cooking.
Place in the oven at 230°C (thermostat 7-8) for 25 minutes.
Serve with rice or pasta.

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