Thursday, November 6, 2008
Sunday, November 2, 2008
Friday, October 31, 2008
Stuffed Provencale Vegetables
Ingredients
2 oz. Long-grain rice
6 oz. Sausage meat
4 each Plum tomatoes, small
4 each Basil leaves
Salt, to taste
Pepper, to taste
Preparation
- Cook the rice i boiling, salted water and drain. Reserve.
- Saute the sausage meat and drain well. Reserve
- Blanch the tomatoes in boiling water for 6-8 seconds. Shock and peel. Trim the ends of the tomatoes and cut in half. Hollow out each half.
- Combine the rice, sausage and basil. Taste and adjust seasoning with salt&pepper.
- season the inside of the tomatoes and stuff with the filling
- Plate it and ready to serve.
Recipe originated (france)
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