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INGREDIENTS (4 servings)
- 1 lettuce
- 4 tomatoes
- 300 g seasonal mushrooms
- 1 chive
- 10 fresh garlics
- 4 eggs
- extra virgin olive oil
- balsamic vinegar
- sugar
- salt
- parsley
PREPARATION
- Cut the tops off the tomatoes, scoop out pulp and seeds and put aside the empty tomatoes and lids. Drain the water and poach in syrup the tomato pulp in a pan with oil, salt and a pinch of sugar.
- Meanwhile, peel and chop the chive and the garlics and fry them at a low temperature. Season. Cook until they are a little browned, then add the manually chopped mushrooms and sauté them until they lose water.
- Crack the eggs in a bowl, beat, add chopped parsley, season and mix in the sauteed vegetables. Move the mixture into a frying-pan so that it slowly sets.
- Spread the candied tomato over the empty tomatoes and top with the scrambled eggs with mushrooms. Cut lettuce in julienne style to prepare the dish on a bed of lettuce. Season. Place a stuffed tomato and dress with oil, balsamic vinegar and salt. Garnish with parsley.
Advise: when cooking the tomato it is adviseable to add the same amount of sugar than salt to avoid a slightly bitter taste.
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