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    Fresh vine tomatoes stuffed with couscous, basil and Grana Padano

    Group 393Medium
    Group 3824 people
    T230 min

    Lactose free


    • 500 g vine tomatoes
    • 80 g couscous
    • 100 g Grana Padano
    • 50 g basil
    • 20 g pine nuts
    • extra virgin olive oil
    • salt


    STEP 1

    Slice the tomatoes in two slightly above the halfway mark and scrape out the flesh using a corer, then drain on a paper towel.

    STEP 2

    In the meantime, blitz the basil in a blender with the grated Grana Padano, pine nuts, a pinch of salt and 4-5 tablespoons of olive oil, until the mixture is smooth and creamy.

    STEP 3

    Cook the couscous according to the instructions on the package. When ready, add the basil and Grana Padano mix and season with salt.

    STEP 4

    Fill the tomatoes with the couscous and leave in the fridge to rest before serving.