Part 3/8:
Begin by mincing the herbs and mixing them in a bowl with chopped prosciutto, salt, pepper, grated cheese, and egg yolks until it forms a paste. After hollowing out the tomatoes, stuff them generously with the mixture. While the original recipe suggests frying, a brief baking in the oven at 350°F (175°C) can ensure the raw egg is safely cooked. The final product is an aromatic and visually appealing dish that invites summer flavors to your table.