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Pomodori ripieni – Stuffed Tomatoes

Pomodori ripieni – Stuffed Tomatoes


4 people


  • 8 ripe medium sized organic tomatoes
  • 25g butter
  • 25g flour
  • 2.5 fl oz milk
  • 100g of grated parmesan
  • 2 eggs
  • salt and pepper


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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