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Decapitate the tomatoes and carefully scoop out the insides with a teaspoon.
Preheat the oven to 200°C, gas mark 6, 400°F.
Remove the stalks from the spinach and wash. Cook it very gently until it is soft in a large saucepan, without adding water. Chop the spinach very finely or purée in a liquidiser or food processor. Squeeze with a saucer to remove excess liquid.
Meanwhile, cook the pasta in boiling water for 5 minutes, or until al dente. Rinse and drain well, then mix with the spinach. Add the butter, cream, nutmeg and garlic, and season well.
Fill each tomato and top with the cheese and anchovies. Bake in the oven for 10 minutes and serve piping hot.
4 large ripe beefsteak tomatoes
1lb fresh spinach 460g
2oz small pasta shapes for soup 60g
1oz butter, softened 30g
1tbsp heavy whipping cream
1/4tsp grated nutmeg
1 clove garlic
crushed salt & freshly ground black pepper
1tbsp Parmesan or Cheddar cheese, grated
4 anchovy fillets, halved lengthways
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