"Simplicity is the ultimate sophistication" LdV

Saturday, 28 February 2015

TOMATES FARCIES (STUFFED TOMATOES WITH DURUM WHEAT)

TOMATES FARCIES 
(STUFFED TOMATOES WITH DURUM WHEAT)

Tomates farcies is very, very popular in France. Especially at school, where it is done with mince beef and a mix of vegetables stuffed in a big beef tomato et voila!
My children don't like tomates farcies with beef. So I had to CHANGE. Again and again. I came across this recipe they adore. So, ouf!!!
Ebly (very well known in France), is an easy-peasy stuff made from durum wheat to change from the boring but indispensable pasta and rice. And NOW, you can find it at Waitrose and Whole Food.
Lucky me, it was quite heavy in my food suitcase while flying back when it did not exist in London at the beginning...
I use "Kub Or" which is a French vegetable stock cube. Use anyone you fancy...
Of course, you can adapt this recipe with anything really : farfalline, rice (ok, rice), just vegetables, etc... It is endless... Enjoy!

Wine pairing : A Saint-Pourçain (Rosé) from the Loire Valley.




TOMATES FARCIES
(STUFFED TOMATOES WITH DURUM WHEAT)
A quick glance in your kitchen...

In your fridge
Beef tomatoes
Mushrooms
Ham
Parmesan cheese

In your cupboard
Ebly
Corn
Garlic

TOMATES FARCIES 
(STUFFED TOMATOES WITH DURUM WHEAT)
Serves 4
100g 3,5 oz of Ebly (durum wheat) 
4 big beef tomatoes 
70g 2,5 oz of diced mushrooms 
2 slices of ham 
70g 2,5 oz of corn (in tin)
100ml 3,5 oz of boiling water
1 kub Or Maggie 
50g 1,7 oz of grated Parmesan cheese 
1 garlic clove (crushed).

In a pan, fry the ham, corn, garlic and mushrooms in olive oil for 2 minutes. Set aside.
In the same pan, pour in the Ebly with the boiling water and the kub.
Simmer for 5 minutes.
Preheat the oven to 210° C.
Slice the tops of the tomatoes and keep them.
Using a spoon, scoop out delicately the tomato flesh. Set aside.
Add the mushrooms and ham mixture to the Ebly pan.
Combine well, sprinkle the Parmesan and cook for a further 3 minutes.
Stuff the tomatoes with the Ebly preparation.
Replace the caps on tomatoes.
Place them in a rectangular tin.
Drizzle some olive on top.
Cook for 7 minutes.

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