Créé avec l’IA
Spicy Cheese-Topped Tomatoes Stuffed with Lamb, Rice and Linguine
75 min 624 kcal par portion Avancé
Ingrédients
4 Portions
- Halal-certified lean lamb mince500 g
- Onion, finely chopped200 g
- Garlic, minced25 g
- Large tomatoes1250 g
- Mushrooms, finely chopped300 g
- Halal-certified mozzarella cheese120 g
- Medium limes2 pieces
- Butter20 g
- Fresh black truffle15 g
- Dry linguine, broken into short pieces150 g
- Dry basmati rice150 g
- Fresh red chili peppers, finely diced100 g
- Fresh parsley20 g
Instructions
- 1
Preheat the oven to 190°C (375°F). Slice the tops from the tomatoes and carefully scoop out the flesh and seeds, leaving sturdy shells. Finely chop the removed tomato flesh and reserve it. Arrange the hollow tomatoes upright in a baking dish.
- 2
Rinse the basmati rice under cold water. Cook it in simmering water for 8–10 minutes, until partially tender but still slightly firm. Drain well and set aside.
- 3
Cook the broken linguine in boiling water for about half the time indicated on its package. Drain while still very firm and set aside.
- 4
Melt the butter in a large frying pan over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened. Add the garlic and diced chili peppers, then cook for 1 minute.
- 5
Add the lamb mince. Cook for 6–8 minutes, breaking it into small pieces, until evenly browned. Add the mushrooms and cook for another 5 minutes, allowing their excess moisture to evaporate.
- 6
Stir the reserved tomato flesh into the lamb mixture. Simmer for 5–7 minutes, until the mixture thickens slightly and the lamb is fully cooked. Its internal temperature should reach at least 71°C (160°F).
- 7
Remove the pan from the heat. Fold in the partially cooked rice, linguine, finely chopped parsley, the juice and finely grated zest of the limes, and finely grated black truffle. Mix thoroughly.
