Tomatoes stuffed with Pecorino are a tasty appetizer typical of Italian cuisine. The tomatoes are hollowed out and then filled with a mix of sweet and spicy Pecorino cheese, flavored with oregano. They are then gratinated in the oven until the cheese melts and becomes golden. They are perfect to serve hot or cold.
Wash the tomatoes and cut off the top.
Scoop out the pulp with a teaspoon, salt them and turn them upside down to let them lose their water.
Let them sit like this for half an hour.
Meanwhile, crumble the sweet Pecorino and grate the spicy Pecorino.
Gather both in a bowl and mix them with three tablespoons of olive oil.
Add a generous pinch of oregano, a pinch of pepper and taste to adjust the salt if necessary.
Fill the tomatoes with this mixture.
Place them in an oiled baking dish and bake in a preheated oven at 200°C for about 20 minutes.
Serve the tomatoes slightly warm.
Knife
Spoon
Cutting board
Oven
Store in the refrigerator for up to 2 days
Traditional dishes of Italian cuisine
Italia
| Energy (kcal) | 144.39 |
| Carbohydrates (g) | 2.74 |
| of which Sugars (g) | 2.74 |
| Fat (g) | 10.92 |
| of which Saturates (g) | 5.04 |
| Protein (g) | 8.51 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.51 |
