Tomato stuffed with endive stewed with shallot
Instructions
Blanch in salted water for 10 minutes the tomatoes, pull them out and immerse them in water and ice.
Peel and cut on the top, remove the seeds and pulp, season with salt and place in a baking dish.
Apart from pay in oil pan and braise the Endive, sauteed with shallots; fill the tomatoes with the Endive and bake for a few minutes.
Ingredients and dosing for 4 persons
- 3 tomatoes
- 2 heads of belgian salad (endive)
- 1 shallot
- 1/2 cup of white wine
- Salt
- Pepper
- Olive oil extra virgin