Spinach-and-Ricotta-Stuffed Tomatoes

Name: Spinach-and-Ricotta-Stuffed Tomatoes
Yield: 8 portions
Ingredients: 3 tablespoons best-quality olive oil; ½ cup toasted pine nuts; Salt, for draining the tomatoes; 8 ripe red tomatoes, the best you can find; 1 cup finely chopped yellow onions; ½ cup chopped fresh Italian (flat-leaf) parsley; ¼ cup grated Parmigiano-Reggiano cheese, plus extra to top the tomatoes; Salt and freshly ground black pepper, to taste; 2 egg yolks; 1 cup ricotta cheese; grated nutmeg, to taste; 10 ounces frozen spinach, defrosted, drained, and squeezed dry

Preparation info

8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

8 ripe red tomatoes, the best you can find
Salt, for draining the tomatoes
3 tablespoons best-quality olive oil<

Side dish
Vegetarian
Gluten-free

Method

Wash and dry the tomatoes and cut off their tops. With the handle end of a small spoon, scrape out the seeds and partitions, being careful not to pierce the sides of the tomatoes. Salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes.
Heat the olive oil in a skillet over medium-low heat, add the onions, and cook, covered, u

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