Hachis à la Provençale

Ingredients

• 500 gLamb
• 80 gDemi-glace
• 1200 gTomato
• 30 mlOlive oil
• 40 gBreadcrumbs
• 50 gParmesan
• 10 gParsley
• 4 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare the filling

   • Place the ground lamb in a bowl and mix with the demi‑glace (or reduced beef stock), 2 g salt and 0.5 g pepper until well combined and binding.
   • Fold in chopped parsley and adjust seasoning.
2. 2

   Prepare and pan‑fry the tomatoes

   • Wash the tomatoes. Cut off a thin slice at the stem end and press lightly to remove some seeds and juice.
   • Heat olive oil in a large pan. Place tomatoes cut side down in the oil and cook over low–medium heat for 8–10 minutes until the cut surface is lightly browned.
   • Turn the tomatoes, season with a pinch of salt and pepper and sprinkle with chopped parsley. Transfer to a baking dish, cut side up, reserving the cooking oil.
3. 3

   Fill, top and gratinate

   • Fill the prepared tomatoes with the lamb mixture.
   • Mix breadcrumbs with grated Parmesan and sprinkle evenly over the tomatoes.
   • Drizzle the reserved cooking oil over the tomatoes and bake in a preheated oven (200 °C / 390 °F) for 8–12 minutes until the crust is golden and crisp. Serve warm.