Boil some water in a saucepan and scald the tomatoes for a few minutes. Remove them and wait until they are tepid to peel them carefully. If you make a few cross-shaped cuts on the tomatoes skin before you cook them, it will be easier to remove the skin.
Chop off the base of the tomato and empty it. Keep some of the pulp, removing the seeds.
Fry the diced ham with olive oil and add the vegetable. Stir fry over high flame for a couple of minutes and over a low flame for another minute. Then add stock, oregano and tomato pulp.
Cut the cheese into thin slices and add them to the stir fried vegetables with a bit of salt. Let the cool down for a few minutes and stuff the tomatoes with the mixture.
For the vinaigrette, slightly beat olive oil, lemon juice and vinegar and then add grated apple. Add chopped nuts and season. Leave to settle.
Recipes
CHEESE STUFFED TOMATOES WITH WALNUT VINAIGRETTE
Ingredients
- For the tomato filling:
- 4 medium tomatoes
- 100gr green beans (cooked)
- 1/2 diced courgette
- 5 sliced green asparagus
- 50gr semi-mature cheese
- 20gr chopped Serrano ham
- 4 spoonfuls of Borges Extra Virgin Olive Oil
- 3 spoonfuls of meat stock water
- Salt and a pinch of oregano
- For the vinaigrette:
- 6 spoonfuls of Borges Extra Virgin Olive Oil
- 2 spoonfuls of Borges Cider Vinegar
- 1 spoonful of lemon juice
- 1/4 grated “Granny Smith” apple
- 4 Shalled and chopped Borges Walnuts
- Salt
- For de crunchy cured meat:
- 4 slices of smoked cured meat
- Sunflower oil
Step by step
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Step 1