The request I am publishing again Stuffed tomato Antoinette IV Options

The request I am publishing again
Stuffed tomato Antoinette IV Options

ingredients:

6 large ripe tomatoes and firmly

Filling:

80gsm. chopped lean bacon or ham
80 to 100 grs. grated Parmesan cheese, or
50 grams. fresh ricotta mixed and 50 grams. grated Parmesan cheese
8 slices of bread crusts or common bread
1 medium onion, grated
1 tablespoon oregano
1 pinch of pepper to taste, or pepper sauce
½ cup cold milk
Do not put salt, already has salt in bacon and Parmesan cheese

Roof:

1 tablespoon grated Parmesan cheese
1 tablespoon breadcrumbs soup

Mix the two ingredients together cover

Way of preparing:

Wash the tomatoes, cut a thin strip to stand down without sticking, which runs all the liquid filling.
After cutting a cover at the top (stem) withdraw the seeds with the aid of a small knife, and the remaining seeds with a teaspoon (tsp). make the wash.
Leave the tomatoes dripping upside down, salting and make the capsizing, to drain all the water.
Separate water the slices of bread in milk, leave until thoroughly wet.
and squeeze the bread, remove the excess milk.
Fry the bacon, remove the fat.
Mix the bread with bacon onion grated cheese, oregano and pepper.
Distribute the stuffing tomatoes, do not fill up too much, that is, to the edge, grated Parmesan cheese to sprinkle and mixed with breadcrumbs, equal parts.

Bake gratin for 15 'to 20' minutes.
Serve with omelet stuffed with peas or sautéed spinach with onion or vegetable pie

II - Option:
You can fill the tomatoes with ricotta, parmesan and ground ham.
See other fillings below.
III - Option:
Tomatoes Italian Stuffed:
4 tomatoes Italian type (fat)
Filling:
½ cup (breadcrumbs tea can replace with:
toasted manioc flour
½ cup (tea) finely grated parmesan cheese
1 cup (coffee) of corn oil or olive oil to moisten the stuffing
1 can of anchovies or sardines (crumbly)
1 or 2 tablespoons fresh cilantro or chopped parsley
1 or 2 tablespoons finely chopped onion
½ pepper lady finger seeded and without the white ribs
finely chopped.
You can change the anchovies for canned tuna or other fish you prefer. If you use cod, soaked after (not cooking) cook with spices before.
Way of preparing:
Cut a thin strip of tomato on the bottom so that it is standing, careful not to cut too much and stay open to drain all the liquid.
Then remove the seeds carefully with a small knife and the rest with a spoon (tea).
Sprinkle salt in tomato cavity after capsizing, (facing down) to drain all the water.
Place in a bowl all the filling ingredients, mix well.
Filling the cavity tomato, so that the filling becomes a finger above the fruit.
Sprinkle grated cheese with breadcrumbs equal parts.
Take a hot oven 180 ° C for 15 'to 20' minutes, or until lightly browned.
Serve with a green salad
Can serve pie vegetables with chicken or fish and chicken fried calamari.

Option IV:

Stuffed Tomatoes - Input Plate

ingredients:
6 large tomatoes and Italian almost ripe

Filling:
1 small jar of mayonnaise
1 can of tuna without oil or anchovy
12 green olives and chopped drizzling
2 tablespoons cilantro or parsley and drizzling
½ can of drained peas can use frozen peas Below
1 chopped red pepper and niggling
1 chopped celery stalk finely, or leek

Way of preparing:

Wash the tomatoes, remove a very thin cover, then with the aid of a spoon, remove the seeds being careful not to split them
Place the filling to the brim, put the cover and refrigerate until ready to serve
Serve the stuffed tomatoes in a round stainless plate with lettuce leaves around

Note:
½ or a cup or the like frozen peas
Way of preparing:
Pour the frozen peas in boiling water, so boil count 1 'to 2 minutes, depending on the amount
Drain and throw cold water to stop cooking.
The above process called bleaching