Tomates Farcies / Stuffed Tomatoes

Tomates Farcies / French Stuffed Tomatoes - Bruno Albouze - The Real Deal

Tomates Farcies / Stuffed Tomatoes Recipe
Serves 8.
8 ea. beefsteack tomatoes*
4 ea. large shallots, thinly chopped
4 ea. garlic cloves, peeled, germ removed and minced
5 ounces (150g) shiitake mushrooms caps or porcini*, clean and cut into cubes (save stems for stock)
5 ounces (150g) prosciutto di San Daniele, a thick slice cut into cubes
1 Tbsp (15ml) olive oil.

*If using smaller tomatoes such as Roma; make more.
*If using porcini mushrooms, use the whole thing.

4 ounces (120g) stale bread (crumbs only)
1 ea. (50g) egg
10 ounces (300g) ground pork*
10 ounces (300g) ground veal or beef*
Salt and pepper to taste.
Butter and lemon juice.
*Ground meat can be substituted for cooked dark meat chicken, pot-au-feu meat etc..

Wash tomatoes and slice off tops. Scoop out pulp and seeds and some of the flesh. Salt insides and rest upside down on a sheet pan lined with paper towels to extract juices, about 20 minutes. Soak stale bread in the saved tomato pulp. Keep tomato flesh for your next salad. Meanwhile, chop shallots and mince garlic. Cube shiitake caps and prosciutto. In a hot frying pan, sweat prosciutto with olive oil. Add shallots and sautee for a few minutes. Add garlic and cook until fragrant – throw in mushrooms and cook down for 4 min on high. Transfer to a plate to cool. In the meantime, season ground meat with salt and pepper and set aside. In a large bowl, combine mushroom mixture, the soaked bread, the egg and meat. Fill up tomatoes generoulsy and top with a dash of butter.

Bake at 350ºF (180ºC) for 25 min without the tops. Add tops and bake for 25 to 30 minutes more. Drizzle tomatoes with some lemon juice, season with fleur-de-sel and serve. Enjoy!

Note: Baked tomates farcies can be made in advance; refrigerate them unbaked or baked for up to 3 days or freeze for weeks.

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