Stuffed tomatoes with maccheroni milanese
8 tomatoes
pepper
salt
some fresh basil or 1/2 teasp dry
1 teaspoon fresh parsley
150 gr
 cooked maccheroni
75 gr (cooked) ham
1/2 tablespoon oil
3-4 tablespoons Parmesan cheese
oil and butter or margarine
extra:
oven
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© Janneke's Recipe pages - recipe vegetable, noodles, Italy
How to prepare:
Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).
Cut, on the stalk side, the caps off the tomatoes.
Hollow out and sprinkle the inside with pepper and salt.
Rub the removed parts through a strainer.
Cut basil and parsley small.
Combine with the maccheroni (cooked with for example a bouillon cube), tomato pulp,
cubed ham, some oil and grated Parmesan cheese.
Fill the tomatoes. Place the cap back on and coat the tomatoes with oil.
Place, with little butter or margarine, in a greased oven dish.
Bake the tomatoes in the middle of the oven 20 to 30 minutes.
First published: April 12, 2003, Netherlands
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