Stuffed tomatoes

Chop the shallots, mince the garlic and dice the prosciutto.

Dice the shiitake mushrooms, by hand or in a food processor.

Cook the prosciutto in olive oil with the shallots for a few minutes; add the garlic without overcooking it, then the mushrooms on full heat; do not overcook. Let cool.

Remove the tops of the tomatoes and keep them; empty the tomatoes, saving the pulp and the core.

Salt the tomatoes and turn them upside down to drain.

Soak the bread in the tomato juice.

Season the ground pork and veal generously with salt and pepper; mix in the mushroom mixture, the soaked bread and tomato juice, and the eggs.

Fill the tomatoes generously; they can be made ahead and they freeze well.

Bake at 350F / 180C for 30 minutes, then put the tops on and bake again for about the same time.

Finish with a drizzle of lemon juice and a little fleur de sel.