Filter
Reset
Sort ByRelevance
*Cozycook*
Stuffed tomatoes from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Cut the caps of the tomatoes and hollow out the tomatoes with the help of a spoon, sprinkle some salt and let them drain on kitchen paper for about 15 minutes.
-
Cut the flesh into pieces and let these tomato pieces drain into a sieve.
-
Stir the butter to a smooth mass. Add three quarters of the parsley, egg yolks, cheese, flour, whipped cream and drained pieces of tomato and mix everything together.
-
Beat the egg whites stiffly and spat through the butter mixture. Fill the tomatoes with it. Place the tomatoes in a refractory dish. Leave the tomatoes in the oven for about 15-20 minutes.
-
Serve the tomatoes on a small plate and sprinkle some finely chopped parsley around it.
Blogs that might be interesting
-
25 minAppetizerfresh lemon juice, Chestnut mushroom, garlic, olive oil, dried thyme leaves, mesclun lettuce, arugula, grilled roast beef,roast sirloin with marinated mushrooms
-
20 minAppetizerflat leaf parsley, garlic, Pecorino Romano (cheese), extra virgin olive oil, pine nuts, beef tomatoes, capers,caprese with parsley pesto
-
45 minAppetizerolive oil, onion, garlic, parsnip, Apple, chicken bouillon, stalk of celery, oregano,parsnip soup with apple and celery
-
140 minAppetizercucumber, extra virgin olive oil, parsley, avocado, anchovy fillets, shallots, garlic, lemon, Greek yoghurt,cucumber-avocado soup
Nutrition
185Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs2% DV7g
Fiber0% DV0g
Loved it