Stuffed tomatoes with meat
This recipe combines perfectly veal and beef. With parmesan cheese, this dish of stuffed tomatoes is delicious.
1. Preheat the oven to 180 °C (th.6). Wash and dry the tomatoes. Hollow them out without damaging them and place the flesh in a bowl. Save the caps.
2. Peel and chop the garlic. Wash, dry and loosen the basil. Leave some leaves for garnishing and chop the rest. Remove the crusts from the bread and soak in milk. Crumble it.
3. In the bowl with the tomato flesh, add the ground beef and veal, basil, bread, garlic and Espelette pepper. Salt and pepper, mix well. Stuff the hollowed tomatoes with the meat and place them side by side on a large oven dish. Sprinkle with pine nuts and olive oil. Bake for 35 minutes.
4. During this time, cook the wild rice in boiling salted water for the time indicated on the packet. Drain the rice and pour it into a bowl, add butter, pepper and season to taste. 5 minute before the end of cooking, sprinkle the tomatoes with grated parmesan and add the caps.
5. Decorate the tomatoes with basil leaves and complement with the wild rice. Serve immediately.
Photo credit: Sucré Salé
