Subject: Pomodori Perati Farciti (Stuffed Plum Tomatoes)
From: Unicorn (unicorn@indenial.com)
Date: Wed May 21 2003 - 07:03:43 EDT
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FOOD FUNNY
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Thanks to RecitoPLUSian Alan Withee for this collection:
You Know You Are a Bad Cook When...
- You use the smoke alarm as a cooking timer.
- You consider it a culinary success if the Pop-Tart stays in one
piece.
- Your dog goes to the neighbors' to eat.
- Your family buys Alka Seltzer and Capacitate in bulk.
- When you barbecue, two of your kids hold water guns and the third
stands ready by the phone with 911 on speed-dial.
- Your family automatically heads for the dinner table every time they
hear a fire truck siren.
- The E.P.A. insists that all your garbage cans be marked with
biohazard symbols.
- Your microwave display reads "TILT!"
- Your two best recipes are meat loaf and apple pie, but your dinner
guests can't tell which is which.
- Your pie filling bubbles over and eats the enamel off the bottom of
the oven.
- You've used three boxes of scouring pads and a bottle of Drano and a
crowbar, and that macaroni and cheese still won't let go of the pan.
- Pest control companies keep pestering you for your recipes.
- You make tuna noodle surprise and the surprise is that it glows in
the dark and melts the silverware.
- Your family prays AFTER they eat!
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TODAY'S RECIPE
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It's time for another assortment of dishes from one of the world's
outstanding cuisines. Here is the lineup for another week of Italian
treats in "Molto Italiano":
Monday's Starter
Pomodori Perati Farciti (Stuffed Plum Tomatoes)
Tuesday's Soup or Salad
Zuppa di Ceci e Spinaci (Chickpea and Spinach Soup)
Wednesday's Side Dish
Spaghettini col Erbi e Pomodoro (Spaghettini with Herbs and Tomato)
Thursday's Entree
Gamberi con Asparagi (Shrimp with Asparagus)
Friday's Dessert
Torta di Carote (Carrot Cake)
Eggs, anchovies, and capers are a tried and true combination in the
Italian kitchen, and here they are in one of their simplest and
tastiest incarnations.
Pomodori Perati Farciti (Stuffed Plum Tomatoes)
2 hard-cooked eggs, peeled
6 to 8 anchovy fillets
3 Tbs (45 ml) capers
1 scallion (spring onion), finely chopped
4-6 ripe plum tomatoes, halved lengthwise and hollowed
Combine the eggs, anchovies, and 2 tablespoons (30 ml) of the capers
in a food processor and blend until smooth. Stir in the chopped
scallions and spoon into the tomato shells. Garnish with the
remaining capers and serve at room temperature. Serves 4 to 6.
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