Recipe: Beef Hearts Camargue Style

1 In a saucepan pour 1.5 liters of mineral water, salt it then add your tea infuser, your turmeric let it boil for 7 minutes then add your rice, cook on low heat for 20 minutes then turn off your heat and covered let it "rest" for 10 minutes.

2 Drain your rice (keeping the juice) then pour it into a salad bowl add the olives, peppers and nasturtium leaves and the egg yolk.
resalt slightly and taste the seasoning.

3 In an earthenware dish suitable for the oven arrange your 4 tomato halves then fill them with your rice preparation, chop their flesh a little then arrange them around salt pepper then add the garlic cloves a good drizzle of olive oil and a little of the cooking liquid around.

4 Into a preheated oven at 180°C (gas mark 6) for 30 minutes then turn off your oven and let it rest thus for another 15 minutes.
These nasturtium leaves from the garden will bring a peppery taste that marries wonderfully with this good Camargue rice.