Stuffed Tomatoes with Cheese (Pomodori Ripieni al Pecorino)
Instructions
Wash tomatoes, cut the top cover.
Svuotateli of the pulp with a spoon, sprinkle the pretzels and turn upside down to losing their water.
Let them just half an hour.
Meanwhile, crumbled fresh grated pecorino that spicy.
Collect both in a bowl and roll them into balls with three tablespoons of olive oil.
Add a generous pinch of oregano, a pinch of pepper and taste to adjust salt if necessary.
Fill the tomatoes with this mixture.
Put them in a pan brushed with oil and bake in a preheated oven at 200 degrees for 20 minutes.
Serve tomatoes almost lukewarm.
Ingredients and dosing for 4 persons
- 8 tomatoes
- 200 g of sweet pecorino cheese
- 100 g of spicy cheese
- 1 pinch of oregano
- 3 tablespoons of olive oil
- Salt
- 1 pinch of pepper