29 Mar Veal stuffed tomatoes – Alex Jackson, Sardine
Serves 4 INGREDIENTS
12 ripe, tasty vine tomatoes, of around 10cm diameter 12 basil leaves 1 glass white wine 50g crème fraîche 1-2 sprigs tarragon Black pepper Olive oil Stuffing ½ bunch basil ½ bunch tarragon ½ bunch parsley 100g minced veal 100g minced pork 20g chicken livers, trimmed and chopped finely 50g pancetta or bacon, chopped finely 30g breadcrumbs, soaked in milk 30g ricotta 1 tsp fennel seeds, crushed Sea salt, black pepper RECIPE
Chop the herbs and mix together with all the stuffing ingredients. Season with salt and lots of black pepper. Cut the top off the tomatoes and reserve. Hollow them out and place in a baking dish on top of the tarragon sprigs. Season lightly with salt, and stuff with the stuffing. Perch the ‘hat’ back on top of the stuffing. Season with salt, drizzle with olive oil and add the glass of wine to the dish. Roast in a 190C oven for about 25 min. After 15 min, add the crème fraîche. Roast until the tomatoes are soft and the stuffing is cooked through. Serve with the juices from the dish.