Now that I start writing I realise that I haven't named this recipe so let's call it " Friday filled vegetables" unless you want to go all academic and remind me that the tomato is a fruit. I do think "filled" is a nicer word than "stuffed", don't you?
This is an adaptation of a recipe in June's La Cucina Italiana magazine but I think I have made enough changes to be able to publish it here. For one thing, their recipe uses anchovies and as I can't eat fish that is out. I have also used a different kind of cheese and used the ready-grated breadcrumbs we can get here instead of the soft pane pugliese suggested. Here we go:
8 - 10 good-sized, round tomatoes [but not beef tomatoes]
4 largeish onions [I've used our famous white, Giarratana onions]
200 gr pane grattato or fine, fresh breadcrumbs
50 gr olives preserved in oil, drained, stoned and chopped
50 gr sundried tomatoes in oil, drained and chopped [with a scissors]
100 gr lean minced beef or veal
2 teasp salted capers, rinsed and drained
1 clove garlic, peeled
handful mint and parsley, chopped
50 gr grated caciocavallo cheese
3 tablesp olive oil
seasalt and freshly ground black pepper
Peel the onions and cut out as much of the middles as you can. Trim the bottoms so that they will stand up. Put them into a pan of simmering water for 20 mins. Cut the top off each tomato and scoop out the pulp. Set the pulp and tops aside, separately. Heat the oil in a pan and add the breadcrumbs with the garlic clove. Stir the breadcrumbs around until they take on some colour and add the meat to the pan. Keep stirring till the meat has just browned. Remove and discard the garlic. Put the olives, sundried tomatoes, capers, mint and cheese in a large mixing bowl and add the meat and breadcrumbs mixture. Mix everything well together and season. Now sieve some of the tomato pulp over it and stir to bind. Use this mixture to stuff the tomatoes and onions. Oil the base of a ceramic baking dish and put the vegetables in. Drizzle with olive oil and cook at 180 C for 40 mins. Serve warm with salad. If you like, you can put the tomato caps back on to serve. I forgot.
This is an adaptation of a recipe in June's La Cucina Italiana magazine but I think I have made enough changes to be able to publish it here. For one thing, their recipe uses anchovies and as I can't eat fish that is out. I have also used a different kind of cheese and used the ready-grated breadcrumbs we can get here instead of the soft pane pugliese suggested. Here we go:
8 - 10 good-sized, round tomatoes [but not beef tomatoes]
4 largeish onions [I've used our famous white, Giarratana onions]
200 gr pane grattato or fine, fresh breadcrumbs
50 gr olives preserved in oil, drained, stoned and chopped
50 gr sundried tomatoes in oil, drained and chopped [with a scissors]
100 gr lean minced beef or veal
2 teasp salted capers, rinsed and drained
1 clove garlic, peeled
handful mint and parsley, chopped
50 gr grated caciocavallo cheese
3 tablesp olive oil
seasalt and freshly ground black pepper
Peel the onions and cut out as much of the middles as you can. Trim the bottoms so that they will stand up. Put them into a pan of simmering water for 20 mins. Cut the top off each tomato and scoop out the pulp. Set the pulp and tops aside, separately. Heat the oil in a pan and add the breadcrumbs with the garlic clove. Stir the breadcrumbs around until they take on some colour and add the meat to the pan. Keep stirring till the meat has just browned. Remove and discard the garlic. Put the olives, sundried tomatoes, capers, mint and cheese in a large mixing bowl and add the meat and breadcrumbs mixture. Mix everything well together and season. Now sieve some of the tomato pulp over it and stir to bind. Use this mixture to stuff the tomatoes and onions. Oil the base of a ceramic baking dish and put the vegetables in. Drizzle with olive oil and cook at 180 C for 40 mins. Serve warm with salad. If you like, you can put the tomato caps back on to serve. I forgot.
9 comments:
Oh my! I am drooling at that pic. I'll have to make that as soon as I can afford a jar of sun dried tomatoes (they are not that cheap over here)but I really have to make that. I'm now storing your recipes on my XP (ever thought of publishing a recipe book?)
It certainly looks delicious, it is making me feel hungry.
I do think "filled" is a nicer word than "stuffed", don't you?
Always the lady.
Hi, DD. I remember that sun-dried tomatoes were expensive over there. Here they are cheap and lots of people produce their own. I'm flattered that you are saving my recipes! I'd love to publish a recipe book! Hi, Cherie. It was good and not as complicated as it probably sounds. Hi, James. Moi?!
I know after eating the filled vegetables I would be stuffed lol. They look absolutely delicious :-)
This sounds - and looks - absolutely delicious! I think I'd have to adapt it using local options, and I'm sure the taste would be different, but I must try it soon.
I Love Love Love your blog you know I do... However... I'm going to be 500 pounds! lol
I am always so hungry after each and every article.
Thanks so much for making me hungry it's an attribute to the way you write and the care in your words and thank you thank you thank you for the pictures!!!
You're the tops Welshcakes!
M
Hi, mg. Good wordplay! I was pleasantly surprised at how well this turned out. Thanks, Dragonstar. I should think this would adapt well. Thanks, M. You do cheer me up. You are very kind and you are quite amazing yourself, you know! Love from Simi and me xx
Another one to try!
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