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Preparation: 30 min.
Cooking: 30 min.
Equipment:
kitchen paper,
earthenware dish
Ingredients
(serves 3)
• 6 large beef tomatoes
• 250g (8 oz) lean rump
steak
• 50g (2 oz) white
breadcrumbs
• 1 small onion
• Few sprigs of parsley
• 1 tsp paprika
• 4 tbsp milk
• 1 clove garlic
• 1 tsp paprika
• olive oil
• Salt and pepper
Stuffed Tomatoes
Preheat oven to 180°C / 355°F (gas mark 4).
Wash the tomatoes. Cut the top off the tomatoes and set aside.
Remove the flesh and seeds of the tomatoes using a small spoon.
Salt the inside of the tomatoes and leave to stand, upside down
on kitchen roll, to allow the excess water to drain out.
For meat stuffing
Put the bread soaked in the warm milk. Peel the garlic and
onions. Wash and drain the parsley. Peel the garlic. Cut into
quarters. Put them in the bowl with the main blade. Give 3-4
pulses.
Cut the meat into pieces. Add it to the bowl. Turn 20 seconds.
Add the squeezed bread,some flesh of tomatoes, paprika, salt
and pepper. Pulse 4-5 times to obtain a homogeneous
mince. Check the seasoning.
For the assembly of tomatoes
Stuff the tomatoes with the mixture. Sit the tomato lid on top. Put
them in a dish. Sprinkle with olive oil.
Cook for 30 min.
Delicious served with rice or wheat.
37
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