Bread-stuffed tomatoes

Ingredients for 4 people:

tagliatelle porcini
  • 8 ripe tomatoes
  • 300 grs stale Tuscan bread
  • 4 tbsps grated Parmesan cheese
  • 4 tbsps grated pecorino cheese
  • 2 eggs
  • 2 cloves of garlic
  • extra virgin olive oil
  • milk
  • parsley
  • salt
  • pepper


Cut tomatoes in half and scoop out their pulp, that you mash and put aside.

Let tomatoes drain upside down. Dip bread in hot milk, squeeze and put in a bowl. Add mashed tomato pulp, salt, pepper, oil, parsley, chopped cloves of garlic, Parmesan cheese and pecorino cheese. Crack eggs and stir mixture with a wooden spoon. Cover a baking pan with greaseproof paper where you place, slightly salt and stuff tomatoes with bread mixture. Put into the oven at 180°C/200°C for about one hour. Serve still hot.