THE HERB-STUFFED BELLS

(Our Play on Tomates Farcies / Stuffed Tomatoes)

THE HERB-STUFFED BELLS

Ingredients: 4 Large Beef Tomatoes (hollowed), 400g Pork or Beef mince, 1 Onion (minced), 2 cloves Garlic, 50g Breadcrumbs, 1 tsp Herbes de Provence, 1 tsp Black pepper, 1 Egg, 2 tbsp Olive oil...

Ingredients

  • 4 Large Beef Tomatoes (hollowed)
  • 400g Pork or Beef mince
  • 1 Onion (minced)
  • 2 cloves Garlic
  • 50g Breadcrumbs
  • 1 tsp Herbes de Provence
  • 1 tsp Black pepper
  • 1 Egg
  • 2 tbsp Olive oil

Cooking Method

  1. The Scorch Fry mince and onion until browned. remove and mix with breadcrumbs and the tomato pulp.
  2. The Bloom Whisk egg and spices with a tiny 10ml splash of water; the moisture will bloom the dried herbs into the binder.
  3. The Build Combine the meat mixture with the spiced egg silk; stuff into the tomato shells.
  4. The Bake Drizzle with oil; roast at 190°C for 25 minutes until the tops are charred and the pods are soft.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and extra virgin olive oil.

Cuisine: French

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