STUFFED TOMATOES WITH SAINT AGUR BLUE CHEESE

Method

Prepare the stuffing. In a large bow, combine the minced meat, onion, garlic, parsley, breadcrumbs, and Parmesan cheese. Season with salt and pepper, stir in the egg, and mix well.
Using damp hands, form 5 balls of stuffing.
Slide a nice cube of Saint Agur Blue Cheese into the center of each meat stuffing and seal well.
Remove the tops of the tomatoes, carefully scoop out the insides, keeping the flesh intact.
Stuff the hollowed-out tomatoes with the meatballs and replace their tops.
Arrange the stuffed tomatoes in a dish and add the reserved pulp. Sprinkle with thyme.
Add a pat of butter to each tomato and back for 45-60 minutes at 180°C. Enjoy while hot!

INGREDIENTS

150 Saint Agur Blue Cheese

5 Large Tomatoes for Stuffing

500g Minced Meat

1 Egg

2 tbps Dried Parsley

3 tbps Breadcrumbs

4 tbps Grated Parmesan

2 Crushed Garlic Cloves

1/2 Chopped Onion

Salt and Black Pepper To Taste

1 pinch Thyme

Few plots of Butter

PRODUCT

View Method

Recipe Method

Prepare the stuffing. In a large bow, combine the minced meat, onion, garlic, parsley, breadcrumbs, and Parmesan cheese. Season with salt and pepper, stir in the egg, and mix well.
Using damp hands, form 5 balls of stuffing.
Slide a nice cube of Saint Agur Blue Cheese into the center of each meat stuffing and seal well.
Remove the tops of the tomatoes, carefully scoop out the insides, keeping the flesh intact.
Stuff the hollowed-out tomatoes with the meatballs and replace their tops.
Arrange the stuffed tomatoes in a dish and add the reserved pulp. Sprinkle with thyme.
Add a pat of butter to each tomato and back for 45-60 minutes at 180°C. Enjoy while hot!