clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Giveaway: Italian Grana Padano Riserva Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lidia Bastianich
  • Yield: 8 servings 1x


Calling all cheese fanatics! Enter to win a wheel of Italian Grana Padano Riserva cheese. Plus, learn cook with it or grab a knife and star nibbling, we won’t tell.


  • 4 large firm tomatoes (halved at the belly)
  • 2 cups stale 1/2-inch country bread cubes (crusts removed)
  • 2/3 cup grated Grana Padano
  • 2 tablespoons chopped fresh Italian parsley
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 4 large eggs


  1. Preheat the oven to 375 degrees F. Scoop out the seeds and pulp of the tomatoes over a fine strainer making tomato shells. Press the collected seeds and pulp through the strainer and collect the juice. You should have about 3/4 cup tomato juice.
  2. In a large bowl, combine the bread cubes, 1/3 cup grated cheese, parsley, 2 tablespoons of olive oil, 1 teaspoon dried oregano and 1/2 teaspoon salt and toss well.
  3. Grease a 9-by-13-inch baking dish with the remaining tablespoon of olive oil and set the tomato shells inside. Season the inside of the tomatoes with the remaining ½ teaspoon salt. Pack the tomatoes with the stuffing, making and indentation in each mound of stuffing large enough to break an egg into. Pour tomato juice in the bottom of the pan (but not on the tomatoes). Bake to get the tomato juices bubbling and heat the filling, about 10 minutes. Uncover and carefully break an egg into each indentation. Sprinkle the eggs with the remaining 1/3 cup of grated cheese and 1 teaspoon dried oregano. Bake until the egg whites are set but yolks are still a little runny, about 15 minutes.
  • Category: Breakfast, Main
  • Cuisine: Italian
Scroll To Top