Ingredients with Measurements:
- 4 large tomatoes
- 1 cup of Formaggina cheese, grated
- 1/4 cup of breadcrumbs
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of each tomato and scoop out the seeds and pulp with a spoon.
3. In a mixing bowl, combine the grated Formaggina cheese, breadcrumbs, parsley, olive oil, salt, and pepper.
4. Stuff each tomato with the cheese mixture, pressing it down firmly.
5. Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes, or until the cheese is melted and the tomatoes are tender.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 15g
Carbohydrates: 10g
Protein: 8g
Substitutions for ingredients:
- Formaggina cheese can be substituted with any other soft cheese, such as ricotta or goat cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped sun-dried tomatoes or olives to the cheese mixture for extra flavor.
- Top the stuffed tomatoes with grated Parmesan cheese before baking.
Tips and tricks:
- Use a spoon to carefully scoop out the tomato pulp, being careful not to puncture the skin.
- Press the cheese mixture down firmly into the tomatoes to ensure they are fully stuffed.
- Serve with a side salad or garlic bread for a complete meal.
Storage instructions:
Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed tomatoes in a baking dish and bake in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed tomatoes on a bed of fresh greens or sliced cucumbers for a colorful presentation.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the cheese mixture is too dry, add a little more olive oil to moisten it.
Food safety advice:
Make sure to wash the tomatoes thoroughly before cutting into them.
Food history:
Formaggina cheese is a soft, creamy cheese that originated in Italy.
Flavor profiles:
The stuffed tomatoes have a savory, cheesy flavor with a hint of parsley.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Italian