CookEat Recipe
Stuffed Tomatoes Swiss
Lidded red tomatoes filled with a smooth calf-liver and uncooked-ham mixture, Swiss cheese and sherry, then baked with butter on their lids.
Method
Steps
Step 1
Wipe six even, fresh, ripe red tomatoes. Cut a lid from the top of each and carefully scoop out the flesh without breaking the shells. Keep each lid with its tomato. Reserve the removed tomato flesh separately for demi-glace.
Step 2
Season the insides of the six shells with a total of half a teaspoon of salt, half a teaspoon of sugar and two saltspoons of ground white pepper. Keep the shells and their lids on a plate while preparing the filling.
Step 3
Cut two ounces of raw calf liver into small pieces and finely chop or grate one ounce of uncooked country ham. Chop two peeled shallots, half a garlic bean and half a teaspoon of fresh parsley. Heat one tablespoon of butter in a frying pan, add these ingredients and season with two saltspoons of salt, one saltspoon of cayenne and one saltspoon of a prepared ground cinnamon, ginger, clove and nutmeg blend. Fry briskly for about five minutes, stirring, and continue as needed until the thickest liver pieces and the ham mixture reach at least 71°C. Use a thin-tip thermometer and check several parts.
Step 4
Transfer the cooked mixture promptly to a clean mortar. Add one tablespoon of grated Swiss cheese and two tablespoons of sherry. Pound thoroughly to a fine pulp, then press through a clean sieve into a bowl.
Step 5
Preheat a conventional oven to 200°C. Divide the recovered filling among the six tomato shells, replace their own lids and stand them on a metal baking tin. Put a small bit of fresh butter on top of each lid.
Step 6
Bake uncovered for about twenty minutes, extending the cooking as needed until the tomatoes are tender and the centre of the filling in every tomato reaches at least 74°C. Check the filling beneath the lid with a clean thin-tip thermometer.
Step 7
Remove from the oven, arrange the hot tomatoes on a warmed dish and serve promptly.
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