Side Pannel
Tomato Stuffed with Spinach
Tomato Stuffed with Spinach
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 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
Directions
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
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
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