PROVENCAL STUFFED TOMATOES
Stuffed tomatoes are best eaten in the summer when the tomatoes are sweet and succulent. If you start with a bad tomato you'll end up with a bad stuffed tomato. The sweet juices of the tomato co-mingle with the olive oil and the herbs and soak into the bread. The olives and Parmesan add texture and saltiness. After trying these, you'll never look at a baked tomato the same again. These tomatoes are great served with lamb, chicken and fish.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 tomatoes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.
- Increase the oven to 400 degrees F.
- Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)
- Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.
- In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.
- Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.
PROVENCAL VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
- Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
- Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
- Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
LITTLE THIMBLES SCIUE SCIUE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.
- Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.
VEGGIE STUFFED PANCAKES
Provided by Giada De Laurentiis
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
- Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
- Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.
VEGETABLES PROVENCALE
Quick, easy and delicious combination of vegetables with parmesan cheese. Perfect accompaniment to any meat.
Provided by Chris from Kansas
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper.
- Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender. Stir in tomatoes; heat through.
- Sprinkle with parmesan cheese and parsley.
PETITS FARCIS - PROVENçE STUFFED BAKED VEGETABLES
These stuffed vegetables are typical fare from Provençe - the region that hugs the Mediterranean coastline in the South of France. Vegetables, olives and olive oil are used in abundance in Provençe, and this recipe really captures the sun and fragrance of this much-loved area! There are numerous recipes for these famous stuffed vegetables, but this one is my favourite.......all that is needed is crusty bread and a glass of wine, et voila - an excellent light dinner or summer lunch. I have stipulated baby "round" courgettes (zucchini) and tomatoes in this recipe, but you can also use onions and aubergines (eggplant) as well.
Provided by French Tart
Categories One Dish Meal
Time 1h25m
Yield 8-10 petits farcis, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 200C/400F/Gas 6.
- Grease a roasting tin or a tian (earthenware dish) with some olive oil.
- Cut the tops of the courgettes and tomatoes, keeping the lids.
- Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
- Place the courgettes and tomatoes into the oiled tin or tian.
- Chop up the tomato and courgette flesh finely and place into a bowl.
- Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
- Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
- Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
- Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
- Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
- Season well with salt and freshly ground black pepper.
- Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
- Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
- Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
- Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!
Nutrition Facts : Calories 1067.6, Fat 78.3, SaturatedFat 24.1, Cholesterol 171, Sodium 1848.1, Carbohydrate 42.3, Fiber 6.7, Sugar 13.2, Protein 47
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