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Tomatoes stuffed with veal Parmigiana
Preparation
15 min
Cooking time
25 min
Servings
6
Ingredients
- 45 ml (3 tbsp) olive oil
- 160 ml (2/3 cup) onion, thinly sliced
- 2 garlic cloves, minced
- 500 g (1 lb) lean ground veal
- Salt and freshly ground black pepper
- 250 ml (1 cup) white wine
- 10 ml (2 tsp) fresh oregano, chopped
- 5 ml (1 tsp) fresh rosemary, chopped
- 10 ml (2 tsp) tomato paste
- 2 eggs
- 125 ml (1/2 cup) breadcrumbs
- 100 ml (5 heaping tbsp) Parmigiano-Reggiano cheese, grated
- 6 large tomatoes, not too ripe
Preparation
- Preheat the oven to 190°C (375°F).
- In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat.
- Cook the onions, without browning, for 3 to 4 minutes.
- Add the garlic and cook for another minute, stirring constantly.
- Add the ground veal.
- Season with salt and pepper.
- Brown for 2 to 3 minutes, pulling the meat apart.
- Off the heat, remove the excess fat.
- Place the meat back on the heat and add the white wine.
- Add the fresh herbs and tomato paste.
- Cook for about 5 minutes, stirring frequently, until the white wine has completely evaporated.
- Meanwhile, cut the tops off the tomatoes and keep the caps.
- With a paring knife and a spoon, core the tomatoes.
- Season the insides with salt and pepper.
- Place on a dish, open side down.
- Drain for at least 5 minutes.
- Off the heat, add the eggs, breadcrumbs and cheese to the veal mixture.
- Stir until well combined.
- Stuff the tomatoes without pressing down on the meat too much.
- Place the caps on top of the tomatoes.
- Place the stuffed tomatoes in an oven-safe dish. Drizzle with the remaining olive oil.
- Place in the oven and cook for 10 to 12 minutes, until the tomatoes are soft, but not to the point of bursting.
- Serve immediately.