Spinach and Ricotta Stuffed Tomatoes

Spinach and Ricotta Stuffed Tomatoes Ingredients

8 Tomatoes, red ripe	Nutmeg; to taste
Salt; for draining tomatoe	1 c Ricotta cheese
3 tb Olive oil; best quality	2 Egg yolk
1 c Yellow onion; finely chopped	1/2 c Toasted pine nuts
10 oz Frozen spinach; defrosted,	1/4 c Parmesan cheese, imported;
; sqeezed dry	Additional parmesan
Salt and pepper; to taste	1/2 c Italian parsley; chopeed,

Instructions for Spinach and Ricotta Stuffed Tomatoes

1a. Select large symmetrical tomatoes, the riper the better. Cut off the tops with a serrated knife and resere tops. Use the handle-end of a teaspoon to scrape out all the seeds, juice and partitions, leaving a shell (be careful not to pierce the sides). Salt the cavities and set the tomatoes upside down on a paper towel for 30 minutes. Blot tomato cavities with a paper towel and fill them with your selected stuffing, mounding it slightly. Set the reserved caps back on top at a jaunty angle; refrigerate until serving time. Depending on the size of the tomatoes, each will hold 1/2 to 3/4 cup stuffing. 1. Wash and dry the tomatoes and cut off their tops. With the handle end of a small spoon, scrape out seeds and partitions, being careful not to pierce the sides of tomatoes. salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes. 2. Heat the olive oil in a skillet, add the onions and cook, covered, over low heat until tender and lightly colored, about 25 minutes. 3. Chop the spinach and add it to the skillet. Combine onions and spinach thoroughly, season to taste with salt, pepper and nutmeg, and cover. Cook over low heat, stirring occasionally, for 10 minutes. Do not let the mixture scorch. 4. Beat ricotta and egg yolks together thoroughly in a mixing bowl. Add spinach mixture, pine nuts, 1/4 cup of the Parmesian and the parsley, and season to taste with salt and pepper. 5. Gently blot tomato cavities dry with a paper towel and spoon an equal share of the spinach mixture into each one. Top each tomato with a sprinkle of additional Parmesian. 6. Arrange tomatoes in a shallow baking dish and set in the upper third of a preheated 350#161#F oven. Bake until tops are well browned and filling is hot and bubbly, about 20 minutes. Serve immediately. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com NOTES : Other stuffings include Tarragon Chicken Salad, Shrimp and Grape Salad, either of the arugula salads, or Rice and Vegetable Salad. See index for recipes.

Main Ingredient: TomatoesCuisine: Uncategorized

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