| 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.
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