On my recent trip to Italy, Chef Stefania Borgioli taught me how to make this delicious dish! A great recipe for your garden tomatoes!
10 ripe tomatoes ( Sammarzano or Roma type)
1 garlic clove
3 handfuls of bread crumbs
4 tbsp extra virgin olive oil
Parmesan cheese to taste
1. Cut tomatoes in half; gently remove the seeds, and salt them a little.
2. In a blender put all of the other ingredients to make a “panure” (breadcrumb mixture).
3. Put the tomatoes in a baking pan lined with parchment paper. Stuff the tomatoes with the panure.
4. Bake at 400F for about 20 minutes or until golden on top.
5. Enjoy hot or at room temperature. Perfect also to dress pasta.
Recipe printed with permission from Chef Stefania, Toscana in Bocca, Florence, Italy.
I found this fantastic appetizer recipe at myrecipes.com. Just 5 ingredients and takes 10 minutes to make. The taste is out of this world! Definitely a keeper!
1 ripe mango, peeled
1 ½ cups loosely packed arugula
1 package fresh basil
4 very thin slices of prosciutto or ham
1/4 teaspoon coarsely ground pepper
1. Cut mango into 1/4- to 1/2-inch slices (about 16 slices in total). Place 1 mango slice on top of 3 arugula leaves and 1 to 2 basil leaves.
2. Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.
To make ahead, prepare recipe as directed. Cover with damp cloth and chill 30 minutes.
Options: You can substitute slices of honeydew, cantaloupe, apple or pear for the mango. If using apple or pear slices, dip them in lemon or lime juice first to prevent them from browning.