John Myers
Stuffed Oven Tomatoes À La Grana Padano
The perfect stuffed oven tomatoes à la grana padano recipe with a picture and simple step-by-step instructions.
- 2 Pc. Oxheart tomatoes (or large beefsteak tomatoes)
- 150 g Grana Padano
- 30 g Dried tomatoes in oil
- 1 Pc. Clove of garlic
- 2 Branches Fresh thyme
- 100 g Corn grits (polenta)
- 50 g Lamb’S lettuce (Rapunzel)
- 50 g Ruccola
- 2 Discs Fresh bread (e.g. homemade tomato bread)
- 500 ml Vegetable broth
- 20 g Butter
- 1 tbsp Sunflower oil
- 2 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 2 tsp Honey
- 1 tsp Lemon juice
- 20 g Pine nuts
- Salt and pepper
- Pepper from the grinder
- Preheat the oven to 180 ° C top / bottom heat.
- Grate the GranaPadano, set aside about 70g. Heat a coated pan to medium heat. Add about 40g GranaPadano and use the back of a spoon to spread it so that a round surface (approx. 20 cm in diameter, approx. 4 mm high) is completely covered. Let the cheese melt. As soon as it starts to bubble, remove the pan from the stove immediately. Let cool for a few minutes until the flatbread can be easily removed from the bottom of the pan with a spatula. Shape the still warm GranaPadano flatbread into a basket over an inverted glass (diameter approx. 8 to 10 cm) and let it cool down. Repeat this once for the second cup.
- Bring 3,400ml vegetable stock to the boil and stir in the corn grits. Stirring occasionally, let it steep for about 15-20 minutes on a low heat. Wash the thyme, shake it dry, pluck the leaves and roughly chop. Cut the sun-dried tomatoes into small pieces. Chop the garlic into small pieces.
- Wash the tomatoes and remove about the top third (“the lid”) horizontally. Carefully remove the pulp with a teaspoon or a ball cutter. Heat 1 tablespoon of sunflower oil in a pan. Fry the tomato bases with the cut surface first for 2-3 minutes while turning. Deglaze with the rest of the vegetable stock and bring to the boil. Take out the tomatoes and put them in a baking dish. Season with salt and pepper. Pour the broth from the pan around the tomatoes.
- When the cooking time is up, increase the temperature of the polenta and add the butter, garlic, dried tomatoes and about half of the grated Grana Padano and stir in. Season the polenta with salt and pepper. Burn with constant vigorous beating for about 5 minutes, then stir in the thyme and pour into the tomatoes – for example with a piping bag. Then garnish the tomatoes with a little Grana Padano and bake them in the oven at 180 ° C for about 20 minutes.
- In the meantime, mix the rocket salad and lamb’s lettuce. For the dressing, mix together olive oil, balsamic vinegar, honey and lemon juice. Season with salt and pepper and pour over the salad. Roast pine nuts in a pan WITHOUT oil and also pour over the salad. Then toast the bread slices in the same pan a little (can also be toasted).
- Arrange the salad in a GranaPadano basket with a filled tomato and a slice of bread. If desired, sprinkle a little pepper from the mill over it.
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