ENKHO 145330.01, Руководство пользователя

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20
EN
Our tips for preparation
tomatoes au gratin
low 45 minutes low 4 servings
INGREDIENTS
4 red tomatoes
80 g stale bread
1 branch rosemary
2 branches thyme
some leaves of basil
1 clove of garlic
40 g parmesan cheese
1 tbsp. pitted taggiasche olives Le Stelle
extra virgin olive oil Frantoio la Rocca to taste
salt and pepper Don Jerez to taste
PREPARATION
Wash the tomatoes, cut in half using a sharp
knife, remove the pulp and set aside. Salt the
inner part of the tomatoes and put them head
down to drain the vegetable water.
In the meantime, prepare breading putting the
tomatoes pulp, bread, rosemary, thyme, basil,
garlic clove, parmesan, olives, salt and pepper.
Work the mixture to obtain fine crumbs. Season
the breading with 2 tbsp. extra virgin olive oil
and mix. Cover a baking tin with baking paper,
put the tomatoes and fill them with the bread-
ing using a spoon.
Cook in a preheated oven at 180° C for 30 min-
utes.