Romaine and Egg Stuffed Tomatoes with Pancetta recipes
Ingredients
- 6 oz sliced pancetta (Italian unsmoked cured bacon), chopped
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 large head romaine (about 1 1/2 lb)
- 1 large garlic clove
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 teaspoon salt
- 3/8 teaspoon black pepper
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup), plus additional for serving
- 6 large tomatoes (about 3 inches in diameter)
- 6 large eggs at room temperature
Instructions
Romaine- and Egg-Stuffed Tomatoes with Pancetta recipes serves 6 original recipe by Epicurious.
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