Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 larges | Tomatoes |
| 8 ounces | Ground veal or pork |
| \N \N | A knob of butter |
| 4 slices | Hard toast; crumbled |
| 1 \N | Eggs; beaten, up to 2 |
| 3 tablespoons | Chopped parsley |
| 1 \N | Clove garlic; chopped |
| \N \N | Freshly grated nutmeg |
| \N \N | Salt |
| \N \N | Black pepper; freshly ground |
| \N \N | Oil |
Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for ½ hour.
Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, and nutmeg, salt and pepper to taste.
Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomato. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in a preheated oven at 350 degrees for 30 minutes.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1B02 Converted by MM_Buster v2.0l.