Pomodori Farciti all’Erbette

Makes 6 to 8 servings

cup 昀nely chopped fresh

1⁄2

Italian parsley cup 昀nely chopped yellow or

1⁄2

white onion cup 昀nely chopped fresh

1⁄4

sorrel (or substitute arugula or spinach with a squeeze of lemon)

4 ounces prosciutto 2 tablespoons 昀nely chopped fresh mint

Salt

Freshly ground black pepper 8 ounces Provatura cheese

(or fresh mozzarella)

3 large egg yolks

6to 8 medium fresh tomatoes 2or 3 tablespoons extra-virgin

olive oil

Ham broth or crusty bread, if desired, for serving

1. Preheat the oven to 350 F.

2. Mix the parsley, onion, sorrel, and mint together in a medium bowl. Tear the prosciutto into small pieces, then mix into the herbs and add salt and pepper to taste. Grate the cheese into the mixture, then add the egg yolks and mix together to form a paste.

3. Slice o昀 the tops of the tomatoes and scoop out the inside with a spoon, discarding the tops and insides of the tomatoes. Stu昀 the hollow tomatoes with the herb mixture until full but not packed too tightly. The 昀lling should be 昀ush with the top of the tomato.

4. Add enough olive oil to cover the bottom of an oven-save frying pan and set over medium heat. Pan-fry the tomatoes, bottom down, for 2 to 3 minutes, then use tongs to quickly 昀ip them over and to prevent the 昀lling from falling out. Pan-fry top down for 2 to 3 minutes. Then place the frying pan into the oven and bake for 10 minutes. Remove the pan from the oven and serve hot. The original recipe says these can be served with a ham broth, but they also can be served with a bit of crusty Italian bread, if desired.

Cook’s note: The quantities of the herbs and onion can be modi昀ed to suit your preference.