Tomato stuffed with spinach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Medium-size tomatoes | |
| 1½ | pounds | Spinach; cleaned, remove stems |
| 3 | ounces | Minced onions |
| 2 | tablespoons | Clarified butter |
| 3 | ounces | Parmesan cheese; grated |
| 1 | pinch | Basil |
| 1 | pinch | Oregano |
| Salt and white pepper | ||
| 3 | ounces | Bread crumbs |
Directions
1. Core the tomatoes. Turn them over with a knife & cut into each one around the sides all the way down so that a cone shape emerges.
2. Cook spinach in 3 tbs. of water for 3 min., stirring frequently. Remove spinach and drain in colander, squeezing out all moisture. Chop spinach finely.
3. Saute onion in 1 tbs. of clarified butter until translucent. Add spinach and saute for 2 minutes. Add Parmesan cheese, basil, oregano, salt and white pepper to taste, and bread crumbs. Allow mixture to tighten by cooking for 2 minutes, stirring constantly. Remove and cool.
4. Stuff the tomatoes with spinach mixture. Place on a sheet pan & sprinkle with remaining clarified butter. Cook at 350 F for 8 to 10 minutes, or until tomatoes are soft. Remove and serve.
VICTOR CAFE
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANO DI ABRUZZO, DUCHI From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .
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