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Monday, August 8

Spinach-&-ricotta-stuffed tomatoes with piquillo peppers

Oil, olive, extra-virgin
2 tablespoons +
1 tablespoon +
4 tablespoons
Tomatoes, firm, ripe, top ½-inch cut off & reserved
4 medium
Salt, kosher

Pepper, freshly ground

Onion, halved, thinly sliced
½ medium
½ cup
Baby spinach
5 ounces
4 ounces
Piquillo peppers, drained, diced
Parmigiano-Reggiano cheese
1 ½ ounces
Basil, chopped
¼ cup
Parsley, chopped
¼ cup
Garlic, minced
1 clove
Thyme, minced
½ teaspoon
½ teaspoon
Olives, kalamata, pitted, quartered lengthwise
Paprika, hot
Micro arugula
  1. Preheat the oven to 350°F; ensure a rack is mounted in the center. 
  2. Using a medium melon baller, scoop the inside of the tomatoes into a small gratin dish, leaving a ¼-inch wall on the sides. 
  3. Lightly sprinkle the inside of the tomato cups with salt, and drain upside down on a paper towel-lined plate. 
  4. In a large skillet, heat 2-tablespoons oil over moderate heat. 
  5. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. 
  6. Add the rosé and cook until almost completely evaporated, about 5 minutes. 
  7. Scrape the mixture into a medium bowl, and wipe out the skillet. 
  8. Heat 1-tablespoon oil in the skillet over moderately high heat. 
  9. Add the spinach and cook, stirring, just until wilted; transfer to the bowl. 
  10. Add the ricotta, peppers, cheese, basil, parsley, garlic, thyme, rosemary, olives, and paprika; season with salt and pepper. 
  11. Set the tomatoes in the gratin dish in their juices, and stuff with the ricotta filling. 
  12. Bake until the tomatoes are softened, about 20 minutes. 
  13. Set the tops on the tomatoes, and bake 10 minutes longer. 
  14. Using a slotted spoon, transfer the tomatoes to a plate; cover to keep warm. 
  15. Transfer the juices to a blender, and add the remaining 4-tablespoons oil; puree until smooth. 
  16. Strain the sauce into a small saucepan, and season with salt and pepper. 
  17. Simmer over moderately low heat, stirring occasionally, until slightly thickened, about 10 minutes. 
  18. Spoon the sauce into shallow bowls and set a stuffed tomato into each one. 
  19. Garnish with the arugula, drizzle with oil, and serve. 
Recipe mildly adapted from Food&Wine Magazine, August 2016.

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