Pomodori Ripieni con Formaggio Caprino ed Erba Cipollina

Tomatoes Stuffed with Goat Cheese and Chives

Preparation info
  • For

    6 to 8

    Persons
    • Difficulty

      Medium

Appears in
Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

For this recipe, I have combined two ingredients that had long been a part of the Italian larder, but that today in Italy have almost been forgotten. True, tender goat’s milk cheese still exists but, except for the kind packed in olive oil, is seldom found outside its few, hilly production areas. Chives are located more frequently in private herb gardens than in a vegetable market. They are both firmly attached, however, to Italian concepts of flavor. The sweet pungency of goat’s milk works