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