INFO
Kind of my own, but took inspiration from an original Robuchon’s recipe. Turn out great.
Details
Ingredients
- 200 gr ground pork 85%
- 200 gr ground beef 90%
- 1 large shallot
- 1 jalapeno
- 3-4 cloves of garlic
- 200 gr of button mushroom
- A good amount Parsley (handful)
- 6 Large tomatoes
- 1 inch of fresh ginger
- Hot pepper or cayenne 1/4 tsp
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1.4 tsp piment d’espelette
- 1.5 tsp cumin
- Salt & pepper
- Olive oil
- A bit of wine white
- Some grated parmesan
Method - Veggies
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Finely cut shallot, garlic and ginger, jalapeno
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Slice the mushrooms
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In a pan, add some oil, over medium heat
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Add the shallot, a pinch of salt, sweat for 2-3 mn
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Add the garlic and ginger and jalapeno, Let it sweat again for a few minutes
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Add the mushroom
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Add a pinch of salt, some pepper
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Let it sweat, mix, sweat some more, 15 mn or so
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Wet with some wine, sweat some more
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When cooked, set aside
Method - Prep the tomatoes
- Pre-heat oven 200°C/400°F
- Cut the tomatoes, stem side, keep the top to make a little hat later
- Remove the tomatoes meat, seeds and juice…..
- Keep about 50% of the tomato meat - cut finely -to incoporate into the meat in the next step
Method - Meat / Stuffing
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In the same pan, add some oil, medium heat
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Add the ground beef and pork
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Add the spice, salt, pepper, hot pepper, espelette, onion and garlic powder and mix well
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Cook the meat 15 mn or so, ensure it caramelize a bit
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Incorporate the tomatoes meat from the previous step
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Cook another 5-10 mn
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Set aside
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Mix in a bit of grated parmesan cheese
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Let the stuffing cool a bit
Method - Assembly
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Cut the parsley finely, mix to the cooled down meat
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Fill the tomatoes with the meat, add grated parmesan on top, cover with tomato top
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Place to tomatoes in cast iron pan, and into the oven for 20 mn
Quick View
| Traditional | |
|---|---|
| Serve | 2-3 |
| Preparation Time | 15 mn |
| Cooking Time | 40-60 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
