Pastina Stuffed Tomatoes Food

PASTINA STUFFED TOMATOES

Steps:

• 1. Cook pastina in boiling water for 5 minutes.
• 2. Drain.
• 3. Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh and place the pulp in a strainer. Separate as many of the seeds from the meat as possible and discard. Chop the remaining meat and working as much of the juice out as possible.
• 4. In a small mixing bowl, add all the ingredients except for the topping Panko crumbs; mix well.
• 5. Spoon the mixture into the tomato skins and top with the remaining crumbs.
• 6. Bake in a preheated oven at 400 degrees F. for 15 minutes or until tops brown. Be careful overcooking will cause the tomatoes to split. Allow to cool for a few minutes to set before serving.

PASTINA RISOTTO WITH ROASTED TOMATO AND PEPPER SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the center as it will be cooked more.
• Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again. Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together. (You can prepare the pasta to this point up to 8 hours ahead; refrigerate it until you are ready to finish the dish).
• Heat 2 tablespoons olive oil in a large pot over high heat. Add the garlic and saute until browned. Add the oregano and cook briefly to release its fragrance, then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. Add 1 cup stock or broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
• Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. Thin, if desired, with some of the reserved pasta water. Remove from the heat, place in serving spoons and sprinkle with grated Parmesan. Serve warm.
• Note: If you don't have any small pasta shapes in the pantry, you can grind spaghetti in your food processor until it's reduced to short lengths.
• Put the rack in the center of the oven and preheat the broiler to high.
• Smash the tomatoes with your hands and put them and their juice to a large bowl. Add the peppers, garlic, oil, vinegar, and rosemary. Season with salt and pepper and mix the ingredients well. Pour out onto a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
• Puree the mixture in batches in a blender. (Do not fill the blender more than half full and hold a kitchen towel firmly over the blender lid while pureeing. Hot liquids can expand causing the lid the pop off and the hot liquid to splatter.) If not using right away, allow to cool to room temperature before refrigerating.
• Yield: about 4 1/2 cups

PASTA STUFFED TOMATOES

Steps:

• Place a pot filled with 3 to 4 quarts water on to boil.
• When water is boiling, add pasta and cook 10 minutes.
• Meanwhile, wash and stem tomatoes.
• Cut in half lengthwise.
• Take a small slice off the bottom of each tomato half so that it will sit up straight.
• With a serrated knife, cut around inside edges and remove pulp and seeds, leaving the shell intact.
• Chop pulp in food processor or by hand.
• Measure 1 cup of processed tomato and place in bowl or return to bowl of food processor if using one.
• Add onion, lemon juice and olive oil.
• Mix well.
• Add salt and pepper to taste.
• Drain pasta and mix with sauce.
• Add mint and parmesan.
• Taste and adjust seasonings if necessary.
• Spoon stuffing into 4 tomato halves and place on serving platter.

PASTINA FOR ONE

Steps:

• Bring 1 cup of water to a boil in a small saucepan.
• Add pastina and salt, cook until most of the water is absorbed, 3 to 4 minutes.
• Turn off heat and add the egg, letting it cook on the hot pasta.
• Add the butter, cheese and a little pepper.

STUFFED TOMATOES

Steps:

• A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
• Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.