• Ingredients

  • 2.5 kg tomato

    2 dl olive oil

    10 partridge’s eggs or other bird’s eggs

    1 bunch of mint

    flour and salt to taste

     

  • All diets (2 soup ladles):

  • Calories 111

    Fat(g) 2

    Protein(g) 6

    Carbohydrates (g) 16

    Fibre(g) 3

Tomatoes Stuffed with Vegetables and garnished with Turnip Greens Sauce

Preparation

Choose very ripe tomatoes. Remove their skins and sauté them in olive oil seasoned with salt. Add the water and mint and the flour needed to thicken the sauce and simmer for about 10 minutes. Strain everything through a Chinese sieve (fine mesh strainer) and place in a bowl. Serve garnished with a quail or partridge egg or half a hen’s egg per person.