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Spinach And Ricotta Stuffed Tomatoes

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	Italian	Tomatoes	8	Servings

INGREDIENTS

8		Tomatoes, red ripe
		Salt, for draining tomatoe
3	T	Olive oil, best quality
1	c	Yellow onion, finely chopped
10	oz	Frozen spinach, defrosted
		drained
		sqeezed dry
		Salt and pepper, to taste
		Nutmeg, to taste
1	c	Ricotta cheese
2		Egg yolk
1/2	c	Toasted pine nuts
1/4	c	Parmesan cheese, imported
		grated
		Additional parmesan
		cheese to top tomatoes
1/2	c	Italian parsley, chopeed
		fresh

INSTRUCTIONS

a.  Select large symmetrical tomatoes, the riper the better.  Cut  off
the tops with a serrated knife and resere tops.  Use the  handle-end of
a teaspoon to scrape out all the seeds, juice and  partitions, leaving
a shell (be careful not to pierce the sides).  Salt the cavities and
set the tomatoes upside down on a paper towel  for 30 minutes. Blot
tomato cavities with a paper towel and fill them  with your selected
stuffing, mounding it slightly.  Set the reserved  caps back on top at
a jaunty angle; refrigerate until serving time.  Depending on the size
of the tomatoes, each will hold 1/2 to 3/4 cup  stuffing.  Wash and dry
the tomatoes and cut off their tops.  With the handle  end of a small
spoon, scrape out seeds and partitions, being careful  not to pierce
the sides of tomatoes. salt the cavities and set the  tomatoes upside
down on a paper towel to drain for 30 minutes. Heat  the olive oil in a
skillet, add the onions and cook, covered, over  low heat until tender
and lightly colored, about 25 minutes. Chop the  spinach and add it to
the skillet. Combine onions and spinach  thoroughly, season to taste
with salt, pepper and nutmeg, and cover.  Cook over low heat, stirring
occasionally, for 10 minutes.  Do not  let the mixture scorch. Beat
ricotta and egg yolks together  thoroughly in a mixing bowl.  Add
spinach mixture, pine nuts, 1/4 cup  of the Parmesian and the parsley,
and season to taste with salt and  pepper. Gently blot tomato cavities
dry with a paper towel and spoon  an equal share of the spinach mixture
into each one.  Top each tomato  with a sprinkle of additional
Parmesian. Arrange tomatoes in a  shallow baking dish and set in the
upper third of a preheated  350#161#F oven. Bake until tops are well
browned and filling is hot  and bubbly, about 20 minutes. Serve
immediately. Posted to MC-Recipe  Digest V1 #200  Date: Mon, 12 Aug
1996 23:13:49 -0400  From: ADAMSFMLE@aol.com NOTES : Other stuffings
include Tarragon  Chicken Salad,  Shrimp and Grape Salad,  either of
the arugula  salads, or Rice and Vegetable Salad. See index for
recipes.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 341 Calories From Fat: 206 Total Fat: 23.6g Cholesterol: 115.2mg Sodium: 896.2mg Potassium: 383.3mg Carbohydrates: 9.4g Fiber: 2.4g Sugar: 2.4g Protein: 24.4g