Pomodori ripieni - Stuffed Tomatoes
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight Dina’s Stuffed tomatoes.
STUFFED TOMATOES
4 people
Ingredients:
| - | 8 ripe medium sized organic tomatoes |
| - | 25g butter |
| - | 25g flour |
| - | 2.5 fl oz milk |
| - | 100g of grated parmesan |
| - | 2 eggs |
| - | salt and pepper |
Preparation
| 1 | Cut the top off the tomatoes, scoop out the contents of them, taking care not to break them, salt them lightly and place them upside down on a plate to drain excess. |
| 2 | Melt the butter in a saucepan, add the flour and cook slightly. Add the warm milk a little at a time, stirring with a whisk to avoid lumps, and cook for 15 minutes and let cool. |
| 3 | Add the parmesan cheese and eggs. |
| 4 | Stuff the tomatoes with the mixture and cook for 30 minutes in a preheated oven at 180 °. |
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