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Mediterranean Stuffed Tomatoes
Time: 35 mins
Ingredients
- 2 quarts water
- 1 1/2 cups raw orzo pasta
Directions
- 1 Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
- 2 While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
- 3 Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
- 4 Season to taste with salt and pepper.
- 5 Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
- 6 With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
- 7 Lightly sprinkle the insides of the tomatoes with salt and pepper.
- 8 Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
- 9 Stuff each tomato with about a cup of the filling.
- 10 Sprinkle the tops with the olives and garnish with the chopped basil.
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