WITH BURRATA AND PARMESAN!
So beautiful ! Thank you !
~ Dani
– Preheat the oven. – Cut the tops off the tomatoes and set aside. Use a sharp paring knife and spoon to cut into and spoon out the pulp and seeds. Season the cavities of the tomatoes with salt and let it rest upside down on a paper towel.
– While the tomatoes are resting to extract the juices, make the stuffing. Heat the olive oil and pancetta in a saute pan. Cook the pancetta until crispy, remove from pan and reserve for later. Add onions and garlic, season with salt. Cook. Stir in the tomatoes and cook. – Stir in the orzo. Add broth and cook, stirring occasionally, until until al dente. Add more broth if necessary.
– Stir in the yellow squash and spinach and cook. Remove from heat. – Drop in burrata, parmesan, reserved pancetta, about half of the basil and parsley, and stir.
– Spoon filling into the tomatoes. Sprinkle with parmesan. Bake until the tomatoes are tender and the stuffing is piping hot. – Remove and garnish with remaining basil and parsley and a touch more Parmesan cheese. Drizzle with olive oil. Serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...