2 beefsteak tomatoes
Salt and Pepper
1 cup ricotta cheese
3/4 cup fresh flat-leaf parsley, chopped
1 cup fresh basil, chopped
2 garlic cloves, minced
3/4 cup Parmigiano-Reggiano cheese
1 egg yolk
Preheat oven to 450.
Make 4 tomato cups out of the 2 tomatoes by cutting a very thin slice off both ends of each tomato to create 4 flat bottoms. Next, cut each tomato in half across its circumference. (I actually did this the other way round, cutting the tomatoes in half first.) Scoop out the seeds and guts leaving the wide, fleshy side of each tomato. Season the inside of the tomato cavities with salt and pepper.
In a mixing bowl, combine the ricotta cheese, parsley, basil, garlic, and cheese, seasoning to taste with salt and pepper. Taste the filling, adjust as needed, once you're happy add the egg yolk (I goofed and used the whole egg but don't think it messed with taste or texture) and mix thoroughly. Divide the filling among the tomato cups. Arrange in a baking dish and bake for 15-17 minutes.
** Recipe from Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes
Click here for more great recipes.
No comments:
Post a Comment