Tomato Stuffed With Spinach
| 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 | T | Clarified butter |
| 3 | oz | Parmesan cheese, grated |
| 1 | pn | Basil |
| 1 | pn | Oregano |
| Salt and white pepper | ||
| 3 | oz | Bread crumbs |
INSTRUCTIONS
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. 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. 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 76
Total Fat: 8.7g
Cholesterol: 18.7mg
Sodium: 1029.4mg
Potassium: 616mg
Carbohydrates: 26.4g
Fiber: 7.7g
Sugar: 3.3g
Protein: 18.1g