Stuffed tomato with a sombreroni hat.
Just a little healthy fun for a starter or a lunch or a small dinner(what we all need now, after all). January is a light month in this household, as well as everywhere else, I presume. We all struggle to get rid of the cookies around the hips.
Stuffed tomato with a sombreroni hat.
No quantities are given.
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some firm tomatoes, one per person
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Chop an onion
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clean and slice a handful of mushrooms
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Wash and dry fresh spinach leaves(or frozen ones)
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A quarter of conserved lemon
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Green salad leaves of your choice
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Natural yogurt
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Salt and pepper
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Parsley
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olive oil
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parma ham/Serrano ham
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Set the oven to grill, leave the door slightly open.
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Clean the tomatoes and cut the top off to scoop out the flesh with a melon ball scoop. Leave upside down to drain.
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Sauté the chopped onion until translucent, add the mushrooms, diced lemon conserve and lastly the spinach leaves. Cook until the leaves are just wilted.
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Chop the scooped out tomato flesh and add to the mixture.
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Slightly mix one tablespoon of yogurt through the sautéed vegetables, add some chopped parsley and season to taste.
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In the meantime, cook the sombreroni(or other pasta) in quickly boiling, salted water, until JUST al dente. They still need some bite and firmness to retain their shape. Drain the sombreroni in cold water to stop the cooking process.
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Fill the tomatoes with the prepared stuffing and top with a strip of parma ham.
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Grill until the ham is nicely browned and crisp.
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Top with a sombreroni hat, which is just for fun and can be left out.
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Serve on a bed of greens of your choice and drizzle with olive oil.
This is an entry for WHB, hosted by Kalyn at Kalyn’s kitchen.
