From Elisa
Celli’s Italian Light Cooking, Prentice Hall, 1987.
I was planning to have a meal of vegetable
side dishes. One was to be a warm potato salad with green olive dressing and
the other was to be sautéed green beans with artichokes. I was looking for
something bright and tasty that might accompany them. I settled for stuffed
tomatoes.
I cut the tops off two large tomatoes and
scooped out the insides, which were kept.

These turned out to be tastier than I thought
they would. I always begin with a little doubt when stuffing vegetables but
generally find the results worth the effort.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
No comments:
Post a Comment