Saturday, 7 July 2012
Cuor di bue tomatoes, stuffed with rice and minced turkey
My latest box from Abel and Cole contained three fab looking tomatoes - Cuor di Bue (or the heart of the ox in Italian). I sliced one of them for the salad, and decided to stuff the remaining too with the mix of rice and minced meat.
You can cook this dish with beef or pork, but I wanted something lighter and opted for the minced turkey. I made enough stuffing for a selection of tomatoes and sweet peppers.
tomatoes and sweet peppers
300g minced turkey
300g cooked jasmine rice
1/2 red onion, finely chopped
1 clove of garlic
parmesan, grated, for topping, about 3-4 tbsp
sea salt with ground coriander and crushed rose petals
Pan-fry the minced turkey in the deep pan, with the olive oil, chopped onion, garlic. Slice the tops of the big size tomatoes and scoop the inside carefully. Chop the scooped tomato and add to the turkey.
When almost cooked, add a sprinkling of the dried oregano or Italian herbs mix. Let it cool to the room temperature.
Cook the rice, or open a tub of pre-cooked rice. Mix the mince with rice.
Preheat the oven to 180C.
Salt the tomatoes and peppers inside. I like to use the sea salt with the ground coriander and crushed rose petals.
Stuff the tomatoes and sweet pepper halves with the turkey & rice mixture.
Place them on a big oiled tray. Bake for 30-40 minutes. Five minutes before the end, take the tray out and add the grated parmesan on top of each tomato and pepper. Put back in the oven. Once the cheese melts, the tomatoes are ready.
Serve hot. If you like, add a generous dollop of the soured cream on the side.
I am offering my simple recipe to the One Ingredient challenge which is hosted by How to Cook Good Food blog this month. The challenge is hosted alternatively by Laura from How To or Nazima from Working London Mummy.