Tomatoes stuffed with ricotta and spinach
2 servings
30 minutes
Tomatoes stuffed with ricotta and spinach are a refined dish of Italian cuisine that embodies the harmony of flavors and textures. It combines delicate creamy ricotta, fresh spinach with light nutty notes of nutmeg, and the acidity of lemon juice to create a perfectly balanced taste. Baked tomatoes release their sweet aroma, turning into a juicy shell for the filling. This dish comes from sunny Italy, where simple ingredients transform into culinary masterpieces. It is perfect as an appetizer or light dinner, providing a sense of comfort and gastronomic pleasure. Serve with crispy bread or a glass of white wine to highlight the elegance of the flavor.
1
Preheat the oven to 220 degrees. Place a pan on the heat, pour in oil, and add spinach. Add spices to taste and fry for 1 minute, stirring constantly. Drain and transfer to a convenient container.
- Olive oil: 1 teaspoon
- Spinach: 100 g
- Salt: to taste
- Ground black pepper: to taste
2
Add ricotta, drizzle with lemon juice, and sprinkle with a pinch of nut. Add spices and mix well.
- Ricotta cheese: 150 g
- Lemon juice: 1 teaspoon
- Nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Cut off the tops of the tomatoes and carefully remove the seeds. Place the tomatoes on a lightly greased baking sheet and fill them with a mixture of spinach and cheese.
- Tomatoes: 2 pieces
- Olive oil: 1 teaspoon
4
Place in the oven and bake for 6-8 minutes.
