4 Medium-size tomatoes
1 1/2 lb Spinach, cleaned, remove stems
3 oz Minced onions
2 tbsp Clarified butter
3 oz Parmesan cheese, grated
1 pinch Basil
1 pinch Oregano
Salt and white pepper
3 oz Bread crumbs
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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>.
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