RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Wash and dry the tomatoes and use a knife to cut off the tomato tops.
Use a teaspoon to remove the core and sprinkle a pinch of salt and turn the tomatoes upside down on a cutting board and leave to set for at least 30 minutes.
Chop the clove of garlic with the parsley and basil.
Mix the ricotta with two table spoons of olive oil and incorporate the chopped garlic, parsley and basil, the Parmareggio Parmigiano Reggiano, a generous pinch of oregano, a pinch of salt and some freshly ground pepper.
Mix again using a wooden spoon and divide the mixture into the tomatoes.
Place the stuffed tomatoes in an oven proof bowl with the remaining oil and add two table spoons of water.
Bake at 180 °C for 20 minutes. Serve whilst the tomatoes are nice and hot.
Tomatoes with parmigiano reggiano
| Ingredients | |
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serves 4: 8 round tomatoes 100 g of Parmareggio grated Parmigiano Reggiano 1 clove of garlic 1 sprig of parsley 1 sprig of basil 1 pinch of oregano 200g of ricotta 4 table spoons of olive oil salt pepper |
Preparation
Wash and dry the tomatoes and use a knife to cut off the tomato tops.
Use a teaspoon to remove the core and sprinkle a pinch of salt and turn the tomatoes upside down on a cutting board and leave to set for at least 30 minutes.
Chop the clove of garlic with the parsley and basil.
Mix the ricotta with two table spoons of olive oil and incorporate the chopped garlic, parsley and basil, the Parmareggio Parmigiano Reggiano, a generous pinch of oregano, a pinch of salt and some freshly ground pepper.
Mix again using a wooden spoon and divide the mixture into the tomatoes.
Place the stuffed tomatoes in an oven proof bowl with the remaining oil and add two table spoons of water.
Bake at 180 °C for 20 minutes. Serve whilst the tomatoes are nice and hot.
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