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01. Préchauffez le four à 180°C (th.6).
02. Lavez les tomates. Coupez le chapeau au tiers. Creusez-les à l’aide d’une petite
cuillère. Salez l’intérieur et retournez-les sur du papier absorbant pour retirer
l’excédent d’eau.
Pour la chair à farcir
01. Mettez la mie de pain à tremper dans le lait tiédi.
02. Epluchez l’ail et les oignons. Lavez et essorez le persil. Dégermez l’ail.
Coupez-les en 4. Mettez-les dans la cuve munie du couteau métal. Donnez 3
à 4 pulsions.
03. Coupez la viande en gros morceaux. Ajoutez-la dans la cuve. Mettez en marche
20 secondes. Ajoutez la mie de pain essorée, un peu de chair de tomates, le
paprika ainsi que le sel et le poivre.
04. Donnez 4-5 pulsions afin d’obtenir un hachis homogène. Vérifiez l’assaisonnement.
05. Farcissez les tomates de la préparation. Coiffez-les de leur chapeau. Mettez-les
dans un plat. Arrosez-les d’huile d’olive.
06. Glissez-les au four le temps indiqué dans le tableau. Ajustez si besoin.
Astuce du chef : délicieuses servies avec du riz ou du blé.
Tomates farcies
NOMBRE DE PERSONNES
2 4-6 6-8 8 et +
ROBOT
3200 3200 4200
5200/Patissier
PRÉPARATION
30 min 30 min 40 min 50 min
CUISSON
40 min 40 min 45 min 45 min
Tomates
4 8 12 16
Viande
225 g 450 g 675 g 900 g
Mie de pain
60 g 100 g 130 g 150 g
Lait
2 c.s. 4 c.s. 4 c.s. 6 c.s.
Gousses d’ail
1233
Oignons
1122
Branches de persil
35710
Paprika
1 c.c. 1 c.c. 2 c.c. 2 c.c.
Sel, poivre
95


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