I want to win a week in one of your Tuscany villas
Wouldn't that be a trip of a lifetime? A week in a beautiful Tuscan villa, enjoying the sun, the shopping and most of all THE FOOD! I've always loved Italian and Tuscan food, the fresh flavours mingling with salty cheese, make me week in the knees. Imagine being able to go to Tuscany and taste real authentic flavours for the country! Hubby and I have always said that one day we would bring the kids to visit Europe and spend some time learning about different cultures, including a stay in Tuscany. Entering my recipe into this contest could make our dream a possibility!!
The recipe I am entering and that I would like to share with you today, if for Stuffed Tomatoes. Beautiful vine ripe tomatoes are stuffed with the ultimate flavours of Tuscany. Tender bread crumbs mingle with fresh Parmigianno Reggiano, extra virgin olive oil, fresh basil and parsley. Slow roasted in the oven, the tomatoes become tender and sweet. Paired with the stuffing these tomatoes are very reminiscent of bruschetta, one of my family's favourite appetizers. This beautiful dish would be the perfect start to any romantic meal, which would be even better shared in Tuscany.
Pomodori Ripieni- Stuffed Tomatoes
3 firm ripe tomatoes
2 cloves garlic, minced
1 Tbsp chopped parsley
1/2 Tbsp chopped basil
1 tsp olive oil
1/2 C grated Parmesan Reggino cheese
1/4 C seasoned Italian bread crumbs
salt and ground pepper
- Cut 1/2 inch off the tops of the tomatoes. With a spoon carve out the pulp and seeds into a bowl. Lightly salt the inside of the tomatoes and turn them, cut side down, onto paper towels.
- Combine the garlic, parsley and basil with the tomato pulp and seeds. Add the olive oil, grated cheese, bread crumbs and salt and pepper to taste. Mix well to combine.
- Take tomatoes and stuff with mixture. Top with additional fresh grated Parmesan. Lightly drizzle a rimmed baking sheet with olive oil. Place tomatoes onto the baking sheet and place in a preheated 350 degree oven. Cook for 20 to 30 minutes, until tomatoes are tender and tops are browned.
- Let rest 5 minutes before serving with an extra sprinkle of fresh Parm and a drizzle of olive oil.
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