Stuffed tomatoes: ventresca, spinach egg, basil mayonnaise and old-fashioned mustard

Cut the top part of the tomatoes and empty them leaving about 1 cm of border (I use the inside for something else). Put a dash of vinegar on them and let them rest while we make the filling. After 10' turn them upside down so that they release the excess of water.

Grate 3 eggs, chop the spinach and mix everything with the ventresca.

Mayonnaise: put a hard-boiled egg, the basil leaves, a little salt and pepper and a spoonful of old-fashioned mustard in the blender. Blend well and start adding EVOO while blending until a mayonnaise texture is obtained.

Add the mayonnaise to the previous mixture. Fill the tomatoes and eat!