Health and color come together to bring a touch
of Southern France to your dinner table.
A full meal with tomatoes, zucchini, paprika and
veal. You can substitute and use your favorite other fillings as well. Bon
appetit.
Ingredients (for
4 people)
4 tomatoes
4 small paprika
2 small zucchinis
200 g sausage meat
200 g ground veal
breast
2 egg yolks
1 teaspoon cumin
1 clove of garlic
2 shallots
breadcrumbs soaked in
milk
1 bunch of parsley and
basil and few sprigs of thyme
1 pinch od nutmeg
olive oil
Procedure
Prepare the vegetables: rinse them, cut
off the tops of the tomatoes and paprika, cut the zucchinis in
two.
Empty out the vegetables, but leave one
centimeter of flesh on their skin. Remove the seeds from the paprika and
zucchini. Remove the pulp from the tomatoes and salt their interior.
Keep the pulp.
Chop the shallots. Saute them in a pan with olive oil. Chop the garlic, parsley and basil.
Remove the leaves
from the thyme.
Prepare the stuffing: mix ground
meat with breadcrumbs, egg yolk and sauted shallots, garlic, herbs,
cumin and nutmeg
.
Salt and pepper this stuffing and stuff the
insides of vegetables with it. Put the tops of the tomatoes and paprika back on.
Spread the tomato pulp on the bottom of a gratin plate. Place
the stuffed vegetables on top of it and bake in the oven for 45 minutes at
210°C.
