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Chef Luciano Pellegrini prepares Tomatoes Stuffed with Sausage and Fava Beans
Tags:Stuffed Tomatoes recipe,cheflive,fava bean,luciano pellegrini,suffed tomato with sausage
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Chef Luciano Pellegrini
Tomatoes Stuffed With Sausage And Fava Beans
We’re going to do it some Stuffed Tomatoes, someone is approaching and that could run from stuffing vegetable is one of the favorite pastimes. So we’re going to begin doing is prepping the tomato so that we can fill them. We’re going to cut the long end off and then make a cross incision in the other end I have here some yellow and red vine ripened tomato and some roman tomatoes either of these could actually lend themselves to this application.
And we have here a pot with boiling water, you want to drop them in there and ready standing by we have an iced bath just ice and some cold water. And then, as soon as we see that the tomato peel kind of starts peeling away from the incision that we made we’re going to fish them out and put them into the ice so that we start the cooling process. So as you can see here this is beginning to peel away so we actually want to take him out. We are going to cook the tomato in the oven for this application so we don’t want boiled.
Okay, over here we have a sauté pan we’re going to start cooking our sauces for our stuffing. You just put some olive oil in a pan and we’re just going to take the meat out of the casing just like that in little chunks. You definitely want to use—well, you don’t have to use sweet pork sausage—you know you can even use the hot one if you want so that is not really a restriction as to what kind of sausage you use?
And let's put another one. And we move it around will put a nice color to it. In here we have an onion I'm going to chop some to put in there. And most definitely you can use this application and do stuffed pepper, stuffed eggplants and again just you can change likely the stuffing and you know improvising it or not. So really there is no onion as to how you can stuff a tomato or a vegetable and how may ways you could do it. And it is one of my favorite summer dishes because that can be eaten cold.
Now bend the sausage into smaller pieces, and then onion. I'm going to slice a couple of garlic cloves. I'm going to prepare our tomatoes; it can actually be cold by now. I'm going to peel them. Sauté down and I need the edge of a knife to just help you and it is also very visually attractive when you do use different tomatoes, different shapes, it actually looks more appetizing. Oh there’s a nice coloration going on here, I'm going to add some white wine in one second.
I'm going to have that white wine and we are going to let it juice. So in a meanwhile here we’re going to slice up tomatoes in half horizontally. So we want to split the width of the tomato. Now, we were going to take the inside out of there. Keep the actual juice of the tomato because we’re going to make a dressing with it. Just like that.
You always want to keep an eye on your sausage, make sure that it doesn’t burn. So even if you put some holes in the bottom of the tomato, it’s quite alright. Here we are and all the wine is gone, we are going to turn the fire off. I'm going to add some a little bread crumbs, some parmesan cheese and some parsley. Then I’m going to crack an egg in it. Now, the egg is going to bind the tomato and the cheese while it bakes.
I’m going to check flavor. And I have here a baking dish, I’m going to set this aside for now. I'm going to butter. And then I'm going to take stuffing put it in the tomato you have to soften your hands. So I want to make sure you have a couple of pieces of sausage and some bread in each tomato.
Pop these poppies in the oven about 345 degrees and sprinkle some olive oil over the top. And we’re going to let them bake for 10 to 15 minutes. So as you have seen—and remove this all away. We got a nice color going on the top then here we actually are going to do our dressing for the tomato. I'm going to strain the pulp out of the inside to a strainer.
I'm going to add some red vinegar to the tomato juice, a bit of salt and a bit of pepper, and then I'm going to whisk in some extra virgin olive oil and I'm going to make our tomato flavor vinaigrette. So then here we have our—put this out of the way. You know you’re always going to use a nice big plate, it always makes a statement and just put in your tomatoes one of each color, one of each shape. Maybe and again this could be eaten in hot room temperature, however you prefer it.
Here we have some small greens; we are going to put it right over the top. And now we’re just going drizzle the dressing over everything. Again, it’s a very easy to make, very tasty dish for the summer ahead, one last.