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    Tomato gratin with Grana Padano Riserva

    4 people
    T230 min


    • 4 ripe tomatoes on the vine,
    • 70 g Grana Padano Riserva,
    • 80 g bread crumbs,
    • herbs,
    • 1 tablespoon capers,
    • extra virgin olive oil,
    • salt,
    • pepper.


    STEP 1

    Cut the tomatoes in half and scoop out the insides, transferring the tomato pulp to a bowl.



    STEP 2

    Coarsely chop the tomato pulp, add the bread crumbs, 2/3 of the grated Grana Padano Riserva, the chopped herbs, chopped capers, a pinch of salt and a drizzle of extra virgin olive oil.



    STEP 3

    Mix well until evenly combined.
    Fill the tomatoes with 1-­2 tablespoons of the mixture, place them on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil and sprinkle with the remaining grated Grana Padano Riserva.


    STEP 4

    Bake the stuffed tomatoes in a preheated oven at 180°C for about 20 minutes, until golden on top.

    STEP 5

    Serve the tomatoes warm, garnished with fresh salad greens.