Tomatoes with Ricotta Cream – La Classe de Cuisine
Ideal late summer dinner for 4, these tomatoes stuffed with ricotta cream and breadcrumbs are easy to prepare and perfect with cold meat.
Ingredients
- 4 large, firm but ripe tomatoes
- 400 g or 2 cups Ricotta cheese
- 120 g or 4,5 oz coarsely ground breadcrumbs
- 3 large eggs
- 60 g grated Parmesan
- 2 tbsp olive oil
- Salt and fresh pepper
- 2 pinches of nutmeg
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