30 minutes
Cooking time
20 minutes
Doses for
2 persons


  • 4 round tomatoes
  • 200 ground beef
  • 50 g Mortadella
  • 400 g Timbrato del Busti pure sheep
  • half glass of milk
  • 2 eggs
  • 1 garlic clove
  • parsley
  • nutmeg
  • soft part of bread
  • e.v.o. oil
  • salt
  • pepper


Rinse and dry tomatoes. Slice the tops off tomatoes and scoop out the seeds and pulp with a teaspoon. Salt to taste and place on a towel in the fridge for at least one hour to dry out. Cube the Pecorino Timbrato and chop garlic and parsley. Soak the bread in a bowl of milk. Chop Mortadella and add the ground beef, half of the cubed Pecorino, bread, eggs, parsley, garlic, nutmeg. Season to taste with salt and pepper. Stuff the tomatoes with this mixture, then place on a lined baking sheet and bake at 180 C° for 20 minutes. When almost cooked sprinkle with Pecorino and bake for a few more minutes until cheese is melted. Serve warm.

What is needed

different bowls
chopping knife or food-processor
baking pan
1 towel