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Suggest a better description1. 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
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 259 | ||
Calories from Fat: 79 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 22.7mg | 7 % | |
Sodium 748mg | 26 % | |
Potassium 424.8mg | 11 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 30g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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