Stuffed Tomatoes
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- a tablespoonful of bread crumbs soaked
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Select ripe middle-sized tomatoes, cut them in two equal parts and scoop out the inside seeds.
- Season with salt and pepper and fill the tomatoes with the following hash, in such a way as to make the stuffing come over the edge of the half tomato: Make a hash with onion, parsley and celery, put it on the fire with a piece of butter and when it is browned, put in a small handful of dried mushrooms previously softened in water and chopped very fine: add a tablespoonful of bread crumbs soaked in milk, season with salt and pepper and let the compound simmer, moistening with water if necessary.
- When you take from the fire add, when it is still lukewarm, grated cheese and a beaten yolk (or two) of egg, but seeing that the compound does not become too liquid.
- When the tomatoes are filled, take them in the oven with a little butter and oil mixed together and serve them as a side-dish for roast beef or steak.
- The stuffed tomatoes can be made simpler with a hash of garlic and parsley mixed with bread crumbs, salt and pepper and seasoned with oil when they are in the saucepan.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater