Tomatoes with Parmigiano reggiano

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  • 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
    Preparation
      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.



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