| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Philadelphia | Vegetable | 4 | Servings |
INGREDIENTS
| 4 | Medium-size tomatoes | |
| 1 1/2 | lb | Spinach; cleaned, remove stems |
| 3 | oz | Minced onions |
| 2 | tb | Clarified butter |
| 3 | oz | Parmesan cheese; grated |
| 1 | pn | Basil |
| 1 | pn | Oregano |
| Salt and white pepper | ||
| 3 | oz | Bread crumbs |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”