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Tomatoes Gratin

Pomodori gratinati

This plate, a classic in Emilia Romagnola cooking, goes well with grilled meat, but it is also good as an appetizer.

Difficulty: Medium

Ingredients: 6 round, ripe, hard tomatoes, 150 g of sandwich bread, 3 spoonfuls of grated parmigiano reggiano, a big bunch of parsley, one clove of garlic, extra virgin olive oil, salt and pepper. (Serves 6).

Preparation: cut the tomatoes in half, take out the seeds, salt them and let them drain in a colander with the cut part facing down. In the meantime, prepare the aromatic breading by blending the slices of sandwich bread in a mixer together with the parsley and garlic clove, until you have fine, aromatic breadcrumbs. Mix the breading with a spoonful of oil, until you get a pasty mixture and add salt and pepper to taste. Stuff the tomatoes with this mixture, lightly pressing and put them next to one another on a greased baking pan. Cover them with parmesan and a little oil and bake them in a pre-heated oven at 170° until they are golden and done (eventually, cover with tin foil and uncover them at the end to cook au gratin).

Notes: for the wine, it is best to use whichever is accompanying the main dish, or, if served alone, a Pignoletto Doc dei Colli Bolognesi.

Last modified Aug 03, 2017

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