Veal-stuffed tomatoes
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 12 ripe (around 10cm diameter) vine tomatoes
- a few sprigs tarragon
- 12 basil leaves
- olive oil
- a glass white wine
- 50g crème fraîche
- ½ a bunch basil, chopped
- ½ a bunch tarragon, chopped
- ½ a bunch flat-leaf parsley, chopped
- 100g veal mince
- 100g pork mince
- 20g chicken livers, trimmed and finely chopped
- 50g pancetta, finely chopped
- 30g breadcrumbs, soaked in 2 tbsp milk
- 30g ricotta
- 1 tsp fennel seeds, crushed
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. For the stuffing, mix all of the ingredients together. Season with salt and lots of black pepper. You can fry a little bit of the mixture to check the seasoning.
- STEP 2
Cut the tops off 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. Lightly season the insides with salt, and stuff with the filling. Perch the tops of the tomatoes back on. Season with salt, drizzle with olive oil and add the wine to the dish.
- STEP 3
Roast in the oven for about 25 minutes: after 15 minutes, add the crème fraîche. Roast until the tomatoes are soft and the stuffing is cooked. Serve with the juices from the dish and some toast if you like.
