Tomatoes stuffed with bean curd mousse
Instructions
Put on a pot with salted water and bring to a boil.
Heat the oven to 200 degrees.
Wash the tomatoes, dry and slice horizontally to 3/4 while holding the upper caps.
With a curved blade svuotateli knife inside, collecting in a bowl pulp and seeds, pureeing, use to prepare a sauce for pasta.
Lightly grease a baking sheet with oil and line the tomatoes dug next to each other.
Lightly sprinkle the pretzels inside.
When the water boils the beans soak and cook for 15 minutes; drain and deprive of the Peel.
Put them in the mixer or in a blender to make a smooth puree and transfer it in a large bowl.
Lightly beat the egg with a pinch of salt and ground pepper; mix it with beans prepared puree, add the parmesan and chopped garlic.
Melt the anchovy fillets in a frying pan with two tablespoons of oil with very low flame.
Anchovy oil spilled in mashed Fava Beans, mix well and incorporated much breadcrumbs as they will get a soft but hard.
Add salt, pepper and, if necessary, transfer the mixture Spoon into a pastry bag fitted with a star nozzle.
Squeeze the mixture of Fava Beans in tomatoes lined up on the baking sheet and place them in the oven already warm for 8 minutes, until the mousse will be slightly Golden.
Then cover with the cups kept aside and rimetteteli in the oven for 5 minutes, until the cups are slightly ' wrinkled '.
Served hot and tomatoes are warm.
Ingredients and dosing for 4 persons
- 500 g of fave novelle
- 900 g of ripe firm medium tomatoes
- 1 egg
- 60 g of grated parmesan cheese
- 1/2 clove of chopped garlic
- 1 anchovy fillets in olive oil
- 3 tablespoons of olive oil extra virgin
- Breadcrumbs
- Salt
- Pepper