Cheese gratinated tomatoes
Instructions
05471 STUFFED TOMATOES AU GRATIN INGREDIENTS 4 PERSONS 8 firm ripe tomatoes, 200 g Pearl barley, 250 g of mozzarella, fresh basil and mint leaves, a clove of garlic, oil, salt PROCEDURE Put the barley to soak in cold water for 4 hours.
At the time of preparation, rinse well and let Cook in boiling salted water for about 10 minutes.
Retire it, drain it well and put it in a terrinetta.
Finely chopped Mint, Basil and garlic and blend to barley.
Add a bit of olive oil.
Cut the tomatoes into head, svuotateli with care so as not to break the shell, discarded the seeds and add the pulp to barley.
Slightly salted tomatoes and fill it with the mixture, pressing well.
Place a small nut of mozzarella on top of each tomato.
Arrange in a baking dish and put them in the oven already warm, 200° for about 20 minutes, before you remove them from the oven let them cook for a few minutes.
Alternative: you can replace the barley with ricotta mixed with parsley, fontina and mozzarella cubes.
The cooking time will be maintained.
