Yield: 4 Servings
|4 \N||Medium-size tomatoes|
|1½ pounds||Spinach; cleaned, remove stems|
|3 ounces||Minced onions|
|2 tablespoons||Clarified butter|
|3 ounces||Parmesan cheese; grated|
|\N \N||Salt and white pepper|
|3 ounces||Bread crumbs|
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.
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANO DI ABRUZZO, DUCHI From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .