Stuffed Tomatoes Recipe

(Pomodori ripieni)



Select ripe middle-sized tomatoes, cut them in two equal parts and scoop

out the inside seeds. Season with salt and pepper and fill the tomatoes

with the following hash, in such a way as to make the stuffing come over

the edge of the half tomato:



Make a hash with onion, parsley and celery, put it on the fire with a

piece of butter and when it is browned, put in a small handful of dried

mushrooms previously softened in water and chopped very fine: add a

tablespoonful of bread crumbs soaked in milk, season with salt and

pepper and let the compound simmer, moistening with water if necessary.

When you take from the fire add, when it is still lukewarm, grated

cheese and a beaten yolk (or two) of egg, but seeing that the compound

does not become too liquid.



When the tomatoes are filled, take them in the oven with a little butter

and oil mixed together and serve them as a side-dish for roast beef or

steak.



The stuffed tomatoes can be made simpler with a hash of garlic and

parsley mixed with bread crumbs, salt and pepper and seasoned with oil

when they are in the saucepan.

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