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Tomatos stuffed with ricotta cream

Tomatos stuffed with ricotta cream
  • For : 4 servings
  • Time : 55 minutes
  • Difficulty : easy

Ingredients for Tomatos stuffed with ricotta cream :

  • 4 big ripe but firm tomatoes
  • 400 g ricotta
  • 20 g center of day old bread
  • 2 eggs
  • 2 egg yolks
  • 60 g of grated parmesan
  • 2 teaspoons olive oil

Technical stages for Tomatos stuffed with ricotta cream :

  • Cut the top off the tomatoes, scoop out the insides and sprinkle with salt.
  • Leave them upside down for 30 minutes.
  • Preheat your oven to th.7 (210°C).
  • Mix the ricotta, olive oil, eggs and yolks. Add half parmesan, crumbled bread, salt, pepper and 2 pinches nutmeg.
  • Wipe and stuff the tomatoes.
  • Place them in a silicone roasting pan (or any other pan that was greased), slightly brush them with oil and sprinkle the remaining parmesan on top.
  • Bake for 20 to 25 minutes.
  • Serve in the pan, with or without the baked tops on the side.
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The essentials

To make this recipe, some of these items will be required:

"Global" tomato knife GS9"Global" tomato knife GS9 60.00 Euro
Haiku - Paring knife 12 cm (H02)Haiku - Paring knife 12 cm (H02) 50.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Haiku - Santoku knife 17 cm (H05)Haiku - Santoku knife 17 cm (H05) 85.00 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Roasting panRoasting pan 17.80 Euro
Larousse des cuisines du mondeLarousse des cuisines du monde 39.90 Euro