1. Cut a hat from the top of each tomato near the stem. Gently scoop out the pulp.
2. Finely chop half the onions. Heat half the duck fat in a pan, add the chopped onions and minced chew, then brown together while mixing into a homogeneous stuffing. Season with salt and pepper.
3. Fill the tomatoes with the stuffing. Top each with a slice of bruccio cheese, replace the hats, drizzle with olive oil, and season. Bake in a preheated oven at 180°C (th. 6) for 5-6 minutes, until the skins are slightly wrinkled.
4. Prepare the remaining onions by trimming to 2 cm stalks, halving them, and browning in the remaining duck fat. Season.
5. Make a vinaigrette with balsamic vinegar and olive oil. Season the lamb’s lettuce.
6. Arrange the lamb’s lettuce in the center of plates, add the stuffed tomatoes and browned onions, then drizzle with warm, reduced poultry jus.
