One perfect day with Manger

By Llamas' Valley | October 14, 2023 Comments

Her life, full of the most delicious food recipes, French delights, everyday stories, kids (6!), and dogs (14!!!), amuses you, intrigues your, makes you feel the sweetness of life. We asked Mimi Thorisson, author of the food blog “Manger”, to let us into her idyllic country life in the most beautiful part of Médoc, France, just for one perfect day.

Tomates farçies “à la Provençale”

Ingredients:

Because Mimi loves hazelnuts, she’s added them to this classic recipe – they go well with the breadcrumbs, garlic and parsley, and she finds that they enhance the herb flavors. The stuffing in the recipe is made with sausage meat, but you can alternate and have this dish vegetarian. 

5 large tomatoes

5 good quality pork sausages (or any ground meat of your choise)

60 g hazelnuts (ground – Mimi used a food processor)

2 cloves garlic (crushed)

2 shallots, finely chopped

1 tsp mustard

salt & pepper

1 tsp thyme

A large handful of parsley, finely chopped

2 slices stale bread soaked in milk

2 large handfuls of plain breadcrumbs

5 tbsp olive oil (2 for roasting pan, 3 to drizzle on top of breadcrumbs)

Preheat the oven to 200° C / 400° F.

Slice the top part of the tomato, as if you were slicing off the “hat” part. Gently scoop out the tomato pulp and place upside down on a plate to drain for 10 minutes. Keep the “hat” part and set aside.

Cut a slit in each sausage and squeeze out the meat. Soak stale bread in a bowl with the milk. Drain off excess milk and set aside. In a large bowl, mix crushed garlic, chopped shallots, sausage meat, mustard, thyme, salt and pepper, a small handful of parsley and the soaked bread. Sprinkle salt, pepper and a teaspoon of plain breadcrumbs in the bottom of each tomato. Fill tomatoes with the stuffing; add a layer of ground hazelnut, followed by a layer of plain breadcrumbs. Pour 2 tbsp olive oil in a baking dish and place the stuffed tomatoes. Drizzle a generous amount of olive oil on each tomato, and add the reserved “hats”. Place in a pre-heated oven and bake for 40 minutes.

 

Visit Mimi Thorisson’s blog “Manger”.

The interview with Mimi and some of her favorite recipes were featured in Llamas’ Valley / Black and white issue.

Download your copy on iPad. Available in the App Store.