Tomato stuffed with spinach

Yield: 4 Servings

Measure Ingredient
4 \N 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
\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.

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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