Tomatoes with Parmigiano reggiano

  • Parmesan "anolini"
  • Beet tortelli
  • Tomatoes with Parmigiano-reggiano
  • Turkey cutlets with ham
  • Pasta with bean
  • Tagliatelle with ham
  • Parmigiano reggiano salad
  • Linguine with Prosciutto
  • Spaghetti with lemon
  • Gilded chicken breasts
  • Penne with raw tomato sauce
  • Parmigiano-Reggiano,
    mushrooms,Celery Salad
  • Sausage and White Bean Stew
  • Cheese and potato ravioli
  • Sliced ricotta with Gold Traditional Balsamic Vinegar

  • To serve 6 people
    • 6 tomatoes
    • 2 eggs
    • g. 100 of grated Parmigiano-Reggiano
    • butter
    • salt

      Ingredients for besciamelle souce:

    • g. 50 of butter
    • g. 100 of floor
    • 1/2 liter of milk
      Wash the tomatoes well, slice the tops off the tomatoes and extract a little of the pulp.
      Make a Besciamella souce adding the Parmigiano-Reggiano cheese at the end, with the salt and the eggs yolks.
      Distribute the cheese souce eventy in each tomato and then place the tomatoes in a baking dish.
      Cook in the oven at 180° C for around 30 minutes.

    Home | Parma is... | Shopping |

    Produced by