Meringati tomatoes
Instructions
Cut the tomatoes and scavarne.
Mix the seed pulp private cheese, yolk, Basil and pepper.
Salting the tomatoes and flip them to lose water.
Prepare butter and fill them with the mixture.
Cover them with the egg whites, align them in a baking dish greased with butter and cook in the oven for 20 minutes at moderate heat.
Ingredients and dosing for 4 persons
- 8 ripe round tomatoes
- 3 tablespoons of parmigiano
- 1 tablespoon of chopped basil
- 2 egg whites
- 2 tablespoons of melted butter
- 1 egg yolk
- 50 g of grated gruyere cheese
- Little of pepper
- Salt