We can even call it the recipe of 4:
In 40 minutes of preparation, and after 40 minutes of cooking, you will have 4 super tasty entrees!
For 4 people:
4 large red tomatoes
40 grams of pecorino cheese
40 grams of feta cheese
parsley
40 grams of pine nuts
bread, grated
olive oil
1) Make a cut on the eggplant and cook it in oven at 200 C°, until it becomes smooth (20/30 minutes)
2) Cut the cover to the tomatoes, empty them and season with salt. Let them loose the water upside down on a plate.
3) Toast the pine nuts in a pan.
4) Take the pulp of the eggplant (cooled), chop and mix with parsley and cheese, salt and pepper, a bit of bread crumbs and the pin nuts.
Stuff the tomatoes with the mixture, sprinkle the top with bread crumbs, a little olive oil and leave them in the oven at 180C° for twenty minutes. 😉
……………………. see you!
WE SHOP, WE TEACH, WE CLEAN….
)
Sauté in a pan with olive oil, the chopped onion and some mint leaves for a few minutes.
pepper, cook for a few minutes, with the lid, low heat.
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