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Tomates farcies
Tomates farcies, cuisine francaise, pour 4 convives. Comptez 30 minutes de preparation et 60 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 30 min
- Cuisson
- 60 min
- Pour
- 4
Ingrédients
- Large ripe tomatoes — 8 (about 1.4 kg)
- Sausage meat (plain, good porc) — 500 g
- boeuf mince — 150 g
- oignon, fine dice — 120 g
- ail, minced — 10 g
- oeuf — 1 (55 g)
- Fresh breadcrumbs — 40 g
- Flat-leaf persil — 15 g; basilic 10 g; thym leaves 3 g
- huile d'olive — 50 ml
- Long-grain rice — 200 g
- fond de volaille — 250 ml
- sel fin — 10 g; poivre noir 2 g; sucre 4 g
Méthode
- Slice a lid off each tomate; scoop the flesh into a bowl (keep it); sel the cavities, invert 20 min to drain.
- Sweat oignon and ail in 20 ml oil, 4 min; cool.
- Mix sausage, boeuf, oignon, oeuf, breadcrumbs, chopped herbs, 5 g sel and poivre.
- Spread rice in an oiled gratin dish; chop the tomate flesh and stir it through with the fond, sucre and 3 g sel.
- Fill tomatoes generously with farce, mounding slightly; replace lids; sit them on the rice.
- Drizzle with remaining oil; bake at 180 °C for 55–60 min until the farce reads 72 °C and the rice is tender, basting once.
- Rest 10 min — the rice finishes swelling in the juices.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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