Pomodori ripieni alla trasteverina

Name: Pomodori ripieni alla trasteverina (Stuffed tomatoes)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: 6 firm tomatoes, all about the same size and not too ripe; pepper; 1 egg; 2 heaping tablespoons grated parmigiano-reggiano; leaves from 1 small bunch flat-leaf parsley; 1 celery rib; 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil; salt; 1 white onion; 2½ ounces (70 g) crustless bread; milk; 1¾ ounces (50 g) dried porcini mushrooms

Stuffed tomatoes

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

6 firm tomatoes, all about the same size and not too ripe
1¾ ounces (50 g) dried porcini mushrooms

Europe
Italy
Side dish
Mediterranean
Vegetarian

Method

Cut off and discard the top of each tomato. Scoop out the pulp (with a melon baller or a tablespoon), leaving a shell about ⅜ inch (1