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1/1 Photo of Tomatoes Fribourg Style (Tomates Fribourgeoises)
The tomato only found its way into Swiss recipes in the 16th century after Christopher Columbus introduced it to Europe from South America. This recipe, from the canton of Fribourg, uses Gruyère cheese and potatoes as stuffing, whereas, in the canton of Valais seasoned raw eggs are used for stuffing. This is suggested as a side for perch. From Easy Menu Cooking the Swiss Way, Helga Hughes.
Units: US | Metric
Serving Size: 1 (227 g)
Servings Per Recipe: 4