This dish brings back childhood memories as my mother makes the best stuffed veggies (her favourite are stuffed capsicums) in the whole wide world. There is a tiny secret that makes most of her dishes special. She likes to add bacon, pancetta or prosciutto to all her stuffed veggies, and with a good quality of any of those we always end up with a marvellous dinner. Nothing lifts a dish to a masterpiece as good, cured and preferably smoked piece of bacon!
Now that I’ve presented cured meat as a main achiever in this dish I wonder if there is a point in listing other ingredients at all. But there is! This particular dish wouldn’t be as delightful as it is without good and ripe tomatoes. The smell of fresh tomatoes will reflect in your dish so use the best you can find – always! The good quality mozzarella is another of my favourite parts of this dish. Creamy straight from the oven and almost crunchy just after a few minutes outside of the oven makes it an extra treat. Sprinkle of chopped spring onions brings the freshness to the whole idea of a vegetable dish and we all love it! Hope you will too.
Beef and prosciutto stuffed tomatoes
1 diced onion
2 diced small carrot
2 diced stalk celery
500 gr grass fed ground beef
50 gr prosciutto
1 fresh bay leaf
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 teaspoon good quality balsamic vinegar
2 tablespoons olive oil
2 pieces of mozzarella
3 tablespoons of grated parmesan
2 spring onions finely chopped
Slice the tops of tomatoes and set aside. Scoop out tomato flesh with a small spoon and keep it aside.
Chop prosciutto to approximately 1×1 cm pieces.
Sauté the onion, carrot and celery with bay leaf for a few minutes. Add the meat and stir until it is almost cooked. Pour in tomato flesh and cook on a low temperature until liquid is reduced. Add the balsamic vinegar, salt and pepper and leave it to cool down for a few minutes.
Arrange tomatoes, cut side up, in an olive oil greased baking dish. Stuff meat mixture into tomatoes. Place tops on tomatoes and top up with small pieces of mozzarella. Grate parmesan on top and bake at 180C for 45 minutes. Sprinkle with spring onions before serving.