Romaine- And Egg-stuffed Tomatoes With Pancetta

Name: Romaine- And Egg-stuffed Tomatoes With Pancetta
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 6 larges eggs at room temperature; 59 milliliters loosely packed fresh flat-leaf parsley leaves; 1 large garlic clove; 118 milliliters extra-virgin olive oil; 170 grams sliced pancetta (Italian unsmoked cured bacon), chopped; 118 milliliters oz finely grated Parmigiano-Reggiano , plus additional for serving; 680 grams large head romaine (about; 1 teaspoons salt; 6 larges tomatoes (about 3 inches in diam)

Romaine- And Egg-stuffed Tomatoes With Pancettan is a gluten free and primal side dish. One portion of this dish contains about 15g of protein, 36g of fat, and a total of 416 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 5 hours. A mixture of romaine, tomatoes, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so delicious.