フランスが生んだ世紀のトマト料理【トマトファルシ】肉詰めといえばピーマンよりトマトです、そんなプロの圧倒的レシピ

フランスが生んだ世紀のトマト料理【トマトファルシ】肉詰めといえばピーマンよりトマトです、そんなプロの圧倒的レシピ

Hi, hello. This time, I’m going to make some serious French cuisine. Let’s put our hearts into it. Shall I get started then. Today, I’m making a dish from the south of France, a stuffed tomato dish using local ingredients. First, I’ll cut off the top part and hollow out the insides. You can use a spoon if you find a knife a bit tricky, so feel free to use whatever tool you’re comfortable with. I personally prefer using a knife since I’m more accustomed to it, and it’s faster for me. By making incisions around the sides and a cross at the center, the insides come out quite easily, so that’s the method I use. If there are any bits of flesh left, I check them again at the end and scrape them out. This ensures the tomato is thoroughly hollowed out, and then I salt it to draw out some of the moisture. I also salt the removed flesh, which we’ll use later. By the way, "farci" means "stuffed" in French, and today we’re using tomatoes, but you can also stuff zucchini, eggplant, or even cabbage. In Japan, it’s common to use bell peppers. Stuffed bell peppers, those are a type of farci as well. Besides vegetables, traditional dishes also include stuffed chicken, pork, or even rabbit. Farci, or "farce" in French, is an ancient dish, dating back to the Roman Empire. This cooking method is even mentioned in a Roman recipe book by Apicius from that era. It’s quite an old tradition. I’d really like to see that recipe book by Apicius from the Roman Empire, although I probably wouldn’t understand a word. But still, I’m really interested in it. For this farce, I’m using garlic, onions, and for a savory touch, bacon, plus fresh herbs like basil for a summer vibe. I’ll finely chop the basil. Depending on the chef, commonly used herbs are thyme or rosemary, finely chopped and added to the mix. Heat some olive oil in a frying pan over medium heat, then add the mixed ground meat. I’ll sauté half of the ground meat. Keep the other half fresh and set it aside. Once more than half of the meat has browned, add the bacon we chopped earlier. Immediately follow with the onions and garlic. These are already mixed together. As the onions release moisture, keep frying until it’s evaporated. Once the onions are translucent, add a splash of red wine and reduce it well, making sure it infuses into the ground meat. Once the red wine has reduced nicely, add a bit of Worcestershire sauce. Continue cooking over medium heat, making sure everything is well combined. Then add the chopped basil and black pepper. Give it about 15 shakes of black pepper, and finally, add the tomatoes. I got the order a bit wrong; ideally, it should be red wine followed by tomatoes, then Worcestershire sauce, but it turned out delicious anyway. Ahhh! Today’s cooking is going really well. Phew. Now, we’ll transfer the seasoned farce mixture to a pie dish or a tray to let it cool down a bit. In the meantime, let’s work with the other portion of the mixed ground meat. The fresh part, we’ll knead it thoroughly over a bowl of ice. You know, in Japan, the meat stuffing for bell peppers is usually mixed fresh like a hamburger patty, right? In France, farce is usually pre-cooked to season the ingredients before they are used as stuffing, even with meat. That’s what I’m doing here. So this time, it’s a mix of half-cooked, seasoned meat and half fresh meat. The cooked meat is seasoned, and the other half is fresh. Mixing them is beneficial because while the flavor is well developed, the fresh meat juices will ooze deliciously when the tomato is cut open. If I cooked and seasoned all the meat, it might not ooze that juiciness. It’s a bit tricky to get that effect, so this combination of half-seasoned and half-fresh works really well. I think this combination of half-seasoned and half-fresh is excellent. Now, let’s start stuffing the tomatoes that we’ve dried out, make sure to pack them well. Make sure there are no gaps. Then, slightly mound the filling so it peaks a bit. Sprinkle some mixed cheese or Parmigiano-Reggiano on top for added flavor if you have them. Of course, if you don’t have those, grated cheese will do just fine. Then, cover with the top part of the tomato and bake in an oven preheated to 180°C (356°F) for about 15 to 20 minutes, keeping an eye on it. And here is the baked result. The tomatoes should be well-dried and deliciously roasted. It’s quite hot, so please be careful when plating. Ouch, hot! Finish by drizzling some olive oil and sprinkling black pepper to taste. Let’s eat. Completely satisfied. This is delicious. The tomato is juicy, but the heat has really intensified the flavor. Salting and drawing out some moisture definitely enhances that perception. And then there’s the meat inside. This is really good. The nicely browned meat along with the red wine and Worcestershire sauce really come through. And the cheese. Of course, it’s delicious. The juices from the meat are great too. This juicy sensation makes me want to visit a restaurant that serves this. The top part is really nice. It’s quite charming. The balance between sweetness and saltiness is really good. This would definitely go well with white rice. The basil is also a nice touch. Basil is great during the hot season. Delicious. I could eat four of these tomatoes myself. So, that was tomato farci. Adding basil in the summer makes a great accent, so definitely try it out. I’ll see you in the next video. Bey.

フランスでは定番のトマトファルシ。お肉の味をしっかりと決めつつジューシーにするポイントにこだわったレシピです。ピーマンの肉詰めも美味しいですが、トマトも意外と難しいことはないので、ぜひ試してみて下さい！

●材料(2人前)
トマト　　　 　4個
玉ねぎ　　　 　1/2個
ニンニク　 　　1かけ

ベーコン　 約50g
バジル　　 　 1/2パック
合い挽き肉　 　350〜400g
赤ワイン　　 150〜200cc
ウスターソース　約15cc

卵　　　　　　　1個
ミックスチーズ・黒胡椒　 適量

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#トマト　#肉詰め　#大量消費