Thursday, April 17, 2008

Stuffed Tomatoes

Cherry Tomatoes
1/2 cup Fresh Spinach
1 tablespoon Fresh Basil
1 tablespoon Fresh Parsley
1/2 tablespoon lemon juice
1/2 ounce Pine nuts
1/2 ounce Fresh Parmesan cheese
1/2 clove garlic
1 tablespoon Olive Oil
Salt and pepper

Cut a "cap" (1/3) off the top of each tomato.

Using a small spoon, carefully scoop out the inside of each tomato. Wash and drain the spinach. Remove large stalks.

Peel the garlic. Wash and dry the basil and parsley.

Squeeze the lemon. Grate the Parmesan cheese. Place the spinach, lemon juice, pine nuts, grated Parmesan, parsley, basil, garlic, salt, and pepper into a mortar and crush with a pestle.

Slowly add the olive oil and continue mixing until the mixture has blended, but does not resemble a paste. If using a food processor, blend the ingredients for 10 seconds, then add the olive oil slowly, and mix until well blended but not a paste. Season with salt and pepper.

Fill the tomatoes with the spinach mixture and serve

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