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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 :

Tomatos stuffed with ricotta cream - 1
1

Prepare all ingredients:

Tomatos stuffed with ricotta cream - 2
2

Cut the top off the tomatoes, scoop out the insides and sprinkle with salt.

Tomatos stuffed with ricotta cream - 3
3

Leave them upside down for 30 minutes.

Tomatos stuffed with ricotta cream - 4
4

Preheat your oven to th.7 (210°C). Mix the ricotta, olive oil, eggs and yolks.

Tomatos stuffed with ricotta cream - 5
5

Add half parmesan, crumbled bread, salt, pepper and 2 pinches nutmeg.

Tomatos stuffed with ricotta cream - 6
6

Wipe and stuff the tomatoes.

Tomatos stuffed with ricotta cream - 7
7

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.

Tomatos stuffed with ricotta cream - 8
8

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 55.00 Euro
Haiku - Paring knife 12 cm (H02)Haiku - Paring knife 12 cm (H02) 48.00 Euro
Haiku - Santoku knife 17 cm (H05)Haiku - Santoku knife 17 cm (H05) 85.00 Euro
Roasting panRoasting pan 17.10 Euro
Larousse des cuisines du mondeLarousse des cuisines du monde 39.90 Euro