Subject: Tomatoes Stuffed with Corn and Crab
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 13 2000 - 16:38:35 EDT
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F O O D F U N N Y
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Here's a true food funny from Margaret, Queen of Deliziosia, in
Liguria, Italy:
Here s a food funny that happened to me when I was trying hard to
learn Italian fast so as to argue more heartily with my sweetheart
(now husband) Gianni and to deal with grocery sellers at the lovely
Italian markets.
One day I sent Gianni to the supermarket with a long list of things to
buy. Expecting guests in the evening, I had opted for a tasty goulash
(beef cut in pieces, cooked with a spicy sauce), so I added "2 kg
spazzolino" to the list. He came home with a puzzled look on his
face, handing me 2 toothbrushes, but no meat at all. I asked where
the beef was. His puzzled look deepened even more, and he said: "You
told me to buy 2 kg of spazzolino, but I thought you must have made a
mistake, so I brought only two - one for me, one for you." I frowned.
How should we feed our guests that evening - grilled toothbrushes, or
what? Then it dawned upon us that, yes, I had made a mistake indeed.
What I wanted was SPEZZATINO (goulash), and not SPAZZOLINO
(toothbrush)!
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T O D A Y ' S R E C I P E
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For the sake of our weekly format I am calling this dish a salad, but
it would also make an excellent side dish, or even a main course if
served with warm bread.
Tomatoes Stuffed with Corn and Crab
4 - 6 ripe medium tomatoes
1 Tbs (15 ml) olive oil
1 cup (250 ml) fresh or canned corn kernels
2 cloves garlic, finely chopped
1/2 lb (450 g) crab meat
1 rib celery, finely chopped
4 Tbs (60 ml) chopped fresh parsley or cilantro
4 Tbs (60 ml) mayonnaise
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Cut the tomatoes in half and scoop out the pulp and seeds. Place the
halves upside-down on paper towels to drain for 15 minutes. Heat the
oil in a large skillet over high heat. Saute the corn and garlic for
1 minute. Transfer to a mixing bowl and add remaining ingredients.
Divide the corn mixture between the tomato halves. Chill in the
refrigerator for 1 hour before serving. Serves 4 to 6.
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