Usually I’m not that happy in the morning (quite the opposite!) but today is a special day.
For starters, school is finally over. It felt like it would never end this year with the extra days to make up for days lost due to hurricanes, snow storms, you name it. I felt like I was actually back in school myself! 🙂
Secondly, I’m off to Italy today to catch up with family, true friends and “so-called friends” (those seem to populate every country, and mine is not an exception unfortunately 😉 ) and to enjoy sun, beach, as well as Italy’s flavors and scents. I can’t wait to eat my favorite dishes!!! My mom’s refrigerator has my name written all over it. 🙂
I hope to recharge my batteries after the longest winter I remember, to get inspired by the colors and spirit of my traditions and to get back with new ideas and dishes to share. After all, life is a never ending learning process… thank goodness!
I promise I’ll try to keep up with all your blogs and posts, dear readers, but I would like to ask you for some lenience in case I miss one of your posts or it takes me longer to comment: most of the places I am going to go to unfortunately have painfully slow connection speeds and in some cases even sporadic access.
But before leaving, I thought I would share with you a dish that I grew up with when I was a kid and that is fairly common in the Italian cuisine: stuffed tomatoes. It is a very simple dish, super light and easy to make and it’s the perfect appetizer for any summer meal or party.
6 plum tomatoes
2 white bread slices
3 oz, Jarlsberg cheese
10 to 15, basil leaves
1/2, garlic clover
8 Tbsp, extravirgin olive oil
ground black pepper
Cut the tomatoes in half lengthwise, remove all the seeds, put some salt inside the halves, flip over the halves on a plate and let them stay for at least 1 hour so that the tomatoes lose their water.
Wash the basil leaves, let them dry and chop them.
Shred the cheese and chop the garlic very finely.
Put the bread slices in a blender or a food processor and process them until you obtain fine crumbs.
In a bowl, mix the bread crumbs, the chopped basil, the chopped garlic, the shredded cheese, and salt and pepper (to taste). Add 3 Tbsp of olive oil and toss to coat very well.
Preheat the oven at 325F. In a casserole, place 2 Tbsp of olive oil.
Fill the tomato halves with the crumb mixture and put the rest of the olive oil on top of each half. Place the tomatoes in the casserole and roast for about 20/25 minutes.