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Meat stuffing
| Preparation : 12 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 6
:
| 675 | g meat |
| 130 | g bread (crusts removed) |
| 3 | c.c de sel |
| 7 | sprigs parsley |
| 2 | onions |
| 4 | tbsp milk |
| 3 | garlic cloves |
| salt, pepper | |
| paprika |
| 1 | Soak the bread in lukewarm milk. |
| 2 | Peel and quarter the garlic and onions, removing the garlic's bitter central shoot. Wash and dry the parsley. Transfer to the main bowl with the metal blade. Pulse 3-4 times. |
| 3 | Cut the meat into large pieces and add to the main bowl. Process for 20 seconds. Squeeze the bread out and add to the bowl, together with a little of the tomato flesh, the paprika and the salt and pepper. |
| 4 | Pulse 4-5 times to achieve an even texture. Check the seasoning. |
| 5 | Fill the tomatoes with the meat stuffing. Put their “hats” back on. Arrange in an oven dish and sprinkle with olive oil. |
| 6 | Bake for the time indicated in the table. |
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