Lighter, aromatic, fine, island-like!
Only with tomato sauce, cheese, eggs and toast.
MATERIALS
(for a pyrex oval)
10 medium firm tomatoes
2 green peppers
1 medium green zucchini
1 finely chopped onion
1 sprig of oregano
Chopped parsley
Half a cup of breadcrumbs (plus a little more for sprinkling)
1 teacup grated sweet gruyere
1 teacup grated Cefalograviera (not spicy)
2 eggs
Salt and pepper
olive oil
Carefully cut the lid off the vegetables.
Empty the tomatoes, zucchini and remove the seeds from the peppers with a spoon.
Place the vegetables together with their lids in an oiled pyrex.
Put the tomato crumb in the blender and mash it.
Finely chop the crumb from the zucchini.
Put 4 tablespoons of olive oil in a saucepan and saute the onion and pumpkin crumbs. Add the tomato paste, oregano and salt.
Let it thicken at medium temperature. At the end, add a little more olive oil, pepper and parsley. Set aside to cool a little.
Add the breadcrumbs, the cheeses and the beaten eggs. Check if a little more salt is needed.
Our mixture should be quite compact. If necessary, add a little more breadcrumbs.
Turn on the oven at 200 C
Fill the vegetables up to the top, without overflowing.
Put the lids back on.
Sprinkle generously with olive oil.
Wet and lightly crumple a sheet of non-stick paper. Cover the pyrex and wrap on top with aluminum foil.
Bake for 1 hour and 30 minutes.
Then uncover the pan and sprinkle with breadcrumbs.
Let the food dry for half an hour more.
Remove from the oven and serve after they have cooled enough.
In any case, like the classic stuffed ones, although they have cheese, they are nicer at room temperature.
Pay attention to the cheeses, they must be Greek and P.O.P…. You can put whatever cheese you like…. It is half the deliciousness of the dish.
The other half is the delicious tomatoes!
By @cookthebook.blogspot. Thanks for inspiring us!
Lighter, aromatic, fine, island-like!
Only with tomato sauce, cheese, eggs and toast.
MATERIALS
(for a pyrex oval)
10 medium firm tomatoes
2 green peppers
1 medium green zucchini
1 finely chopped onion
1 sprig of oregano
Chopped parsley
Half a cup of breadcrumbs (plus a little more for sprinkling)
1 teacup grated sweet gruyere
1 teacup grated Cefalograviera (not spicy)
2 eggs
Salt and pepper
olive oil
Carefully cut the lid off the vegetables.
Empty the tomatoes, zucchini and remove the seeds from the peppers with a spoon.
Place the vegetables together with their lids in an oiled pyrex.
Put the tomato crumb in the blender and mash it.
Finely chop the crumb from the zucchini.
Put 4 tablespoons of olive oil in a saucepan and saute the onion and pumpkin crumbs. Add the tomato paste, oregano and salt.
Let it thicken at medium temperature. At the end, add a little more olive oil, pepper and parsley. Set aside to cool a little.
Add the breadcrumbs, the cheeses and the beaten eggs. Check if a little more salt is needed.
Our mixture should be quite compact. If necessary, add a little more breadcrumbs.
Turn on the oven at 200 C
Fill the vegetables up to the top, without overflowing.
Put the lids back on.
Sprinkle generously with olive oil.
Wet and lightly crumple a sheet of non-stick paper. Cover the pyrex and wrap on top with aluminum foil.
Bake for 1 hour and 30 minutes.
Then uncover the pan and sprinkle with breadcrumbs.
Let the food dry for half an hour more.
Remove from the oven and serve after they have cooled enough.
In any case, like the classic stuffed ones, although they have cheese, they are nicer at room temperature.
Pay attention to the cheeses, they must be Greek and P.O.P…. You can put whatever cheese you like…. It is half the deliciousness of the dish.
The other half is the delicious tomatoes!
By @cookthebook.blogspot. Thanks for inspiring us!
