In my opinion summer starts when I bring stuffed tomatoes to the table! How tasty! It’s a dish of the Italian gastronomic tradition. Every family jealously guards its own recipe while I want to share it with you !! I’ve decided to prepare this dish by adding two types of cheese and the sausage, but I’ve omitted the tomato sauce that you can add, if you want, creating a sauce with tomatoes pulp that you’ve extracted when you ‘ve emptied the tomatoes. You need a few steps and a few ingredients .. Et voilá … lunch is served!
For the aubergines pesto:
- 700 grams round oval black aubergines
- 25 grams grated Parmigiano Reggiano
- Salt to taste
- A handful of pine nuts
- Basil leaves
- Extra virgin olive oil to taste
For stuffed tomatoes:
- 1.4 kg of big round tomatoes
- 200 grams Ribe rice
- 400 grams pork sausage
- 120grams grated Parmigiano Reggiano
- 100 grams grated smoked provola cheese
- Salt to taste
- Freshly ground white pepper to taste
- Extra virgin olive oil
Wash the aubergines and remove the stalk and cut them in half lengthwise. Place on a baking sheet lined with baking paper and bake in a preheated oven at 200 Celsius degrees for about 40 minutes. Remove from the oven and let it cool. Remove the pulp with a spoon and place it in the glass of a mixer. Stir in the remaining ingredients so create a creamy puree. Put aside.
Wash the tomatoes, dry them and cut them at about two thirds of their height so as to obtain the caps that will serve as a garnish. Set them aside. Extract the pulp of tomatoes with a teaspoon,salt them inside, turn them over so that they lose their own liquid. Meanwhile, peel the sausage, crumble it and sauté in a pan for a couple of minutes over medium heat. Cook the rice in abundant salted water for about 7-8 minutes, drain it and stir it still warm with cheeses, sausage, after season with the white pepper. Let it cool. Then fill the tomatoes with a teaspoon, sprinkle with more grated Parmigiano Reggiano and place in a baking tin. Bake in a preheated oven at 180 Celsius degrees for about 35 minutes. The caps must also be cooked in the oven at the same temperature and for the same time.
Spread some of the aubergines purée on the dish. Place the stuffed tomato on top, decorate by placing the caps on top, then add a few basil leaves and sprinkle with a little extra virgin olive oil.