Who better than Madame Pic to combine the radiance of the tomato with the shadowiness of the undergrowth? This version of the famous mushroom-stuffed vegetable is signed by the world's most awarded chef.
The dish
Among the wild cards of Italian Sundays is the typical version with rice, but baked tomatoes know no limits: seasoned with fantasy, they look like little jewellery boxes to be filled with seasonal gifts or treasures from the larder. The only rules are to dose the ingredients of the filling well (so that it remains firm and compact) and to scrupulously check the cooking (‘if they don't get a crust, you're only halfway done’ would say the glutton in us).
In order to prolong the recipe at the end of summer, Anne-Sophie Pic, the most awarded cook of all time, leafed through her family's notes, sharing on her social profile Grandma Suzanne's workhorse with a mouth-watering ‘autumn heart’ of mushrooms. ‘No bread, though,’ she is keen to point out: the flavours are gourmand, the earthiness sneaks into the summer cover of the last umami fruits. The secret, after all, also lies in the lamb meat mixed with Champignons, as well as in the type of vegetable chosen and a ringing chorus of herbs that gives voice to the vegetable. Who better than Madame Pic to combine the radiance of the tomato with the shadowiness of the undergrowth?
The recipe
INGREDIENTS
For the filling
- 1 shallot
- 4 large Champignon mushrooms
- 250 g lamb meat (lamb shoulder)
- 100 g ham
- 1 garlic clove
- 1 tablespoon parsley
- 20 g grated parmesan cheese
- 1 egg
- 1 knob of butter
- 1 pinch of salt
- 1 turn of pepper mill
For the tomatoes
- 4 large, firm tomatoes suitable for filling
- 1 pinch of salt
- 1 dash of olive oil
PREPARATION
Preheat the oven to 180°C. Peel the shallot and Champignon mushrooms. Cut the shallot into thin slices and the mushrooms into cubes. In a frying pan, melt the butter over a low heat. Add the shallots and mushrooms. Sweat - i.e. cook slowly over low heat without browning - stirring often for 2 to 3 minutes.
Remove from the heat and allow to cool. Chop the lamb (with a meat grinder, a knife or, better still, entrust the task to your butcher).
Cut the ham into cubes. Clean and mince the garlic and finely chop the parsley. Add the previously minced lamb and all the other ingredients for the stuffing to the pan. Season and mix well: the stuffing is ready.
With a serrated knife (it will be easier), cut the shells off the tomatoes and then empty them with a spoon. Salt the inside of the tomatoes and let them drain on a wire rack with the hollow side down for about 15 minutes, then fill them with a spoon. (‘Stuff them generously!’ the chef recommends). Place the tomatoes on an oiled baking tray. Bake for 30 minutes, then serve hot.
Extra tip: Take your time to ‘drain’ the tomatoes by salting them and letting them stand for 15 minutes upside down. This way the vegetable loses some of its water, does not release too much juice during cooking and does not over-soften.
