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I nostri consigli di preparazione
Pomodori gratinati
bassa 45 minuti basso 4 persone
INGREDIENTI
4 pomodori ramati
80 g di pane raffermo
1 rametto di rosmarino
2 rametti di timo
qualche foglia di basilico
1 spicchio di aglio
40 g di parmigiano
1 cucchiaio di olive taggiasche denocciolate Le
Stelle
olio extravergine di oliva q.b. Frantoio la Rocca
sale, pepe q.b. Don Jerez
PREPARAZIONE
Lavate i pomodori, divideteli a metà e con l’aiu-
to di un coltellino affilato eliminate la polpa e
tenetela da parte. Salate l’interno dei pomodori
e disponeteli a testa in giù in modo che perdano
l’acqua di vegetazione.
Nel frattempo preparate la panatura mettendo
nel mixer la polpa dei pomodori, il pane, il ro-
smarino, il timo, il basilico, lo spicchio d’aglio, il
parmigiano, le olive, il sale e il pepe. Lavorate il
tutto fino ad ottenere delle briciole fini. Condite
la panatura con 2 cucchiai di olio extravergine di
oliva e mescolate. Foderate una teglia con carta
da forno, disponete i pomodori e farciteli con la
panatura aiutandovi con un cucchiaio.
Cuoceteli in forno preriscaldato a 180°C per 30
minuti.
12


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