+++++++++++++++++++++++++++++++++++
‘
About the Recipe: These Italian flavored stuffed tomatoes are elegant and perfect to serve at a dinner party. Everyone will love the fresh pesto flavored potato filling with that touch of crisp tomato top. With their twirled caramelized tomato skin, they are so impressive as a side dish or even a vegetarian entrée.
Recipe Inspired by: Chef Rikku O’Donnchu; Lay’s Potato Chips
Stuffing Tomatoes:
3 fresh medium-large tomatoes (make sure they have thick skins)
1-1/2 cups Lay’s potato chips (1/2 cup crushed)
1 Tablespoon grated Parmesan cheese
Large and small basil leaves as desired for plating
- Prepare a bowl of ice water and a large pot of boiling water. Cut an X shape on bottom of each tomato.
- Place tomatoes into rapidly boiling water for 30 to 60 seconds. Turn each tomato so all sides are blanched using a slotted spoon.
- Plunge into ice water 30 to 60 seconds to stop the cooking. The peels will loosen.
- With a small knife, peel tomato skin from the bottom, but do not pull off the top. Use knife to loosen any stubborn spots; work slowly so you don’t cut the tomato flesh.
- Cut off the tomato top with the skins; set aside. Remove the tomato core and as many seeds as you can, leaving a hollow skinless tomato bottom. Using a sharp knife, melon baller or grapefruit spoon makes this a little easier to do.
- Fill the tomatoes with the prepared pesto potato filling; carefully dip the top of the filled tomatoes into crushed potato chips to coat the filling. Sprinkle with grated Parmesan cheese. Place filled tomatoes in baking pan.
- Replace the tomato tops, bringing the tomato skins to the top of the tomato. Place in baking dish. With oven rack placed on lower third of oven, preheat broiler.
- Broil tomatoes in oven for about 10 to 14 minutes or tomato skin tops begin to brown. Remove from oven. Let cool until can be handled. Arrange tomato skins pulled together in the center of the tomato top.
- Arrange fresh basil leaves in center of each serving plate; place 1 tomato in center of basil leaves. Garnish the top with one or two small basil leaves. Serve immediately.Yield: 3 Italian Pesto Stuffed TomatoesAbout the Chef:
Rikku O’Donnchu grew up in Nottinghamshire, England. He got his start working at Nottingham’s exemplary Hart’s Hotel and Kitchen where he was introduced to high-end, contemporary cuisine. Ó’Donnchü moved to Cape Town, South Africa and opened GÅTE on the Quoin Rock wine estate where he changed the face of molecular and theatrical dining in South Africa, winning numerous culinary awards.O’Donnchu worked his way through the Michelin-awarded kitchens of Europe and found himself working for the ‘Godfather of Modern Cookery, Marco Pierre White, in 2007 and staged at The French Laundry and The Fat Duck. These experiences locked in his culinary destiny and helped him realize that cooking isn’t just about making a beautiful plate, rather, food can be whimsical and full of hidden messages.
Currently, Ó’Donnchü, is the executive chef of Doshi, the contemporary Korean restaurant that opened July 27 in the Whole Foods Plaza in Winter Park.
For More Information See: Flavors Unknown – Innovative Recipes from our Guest Chefs
pdf for Copy of Recipe – Italian Pesto Stuffed Tomatoes
+++++++++++++++++++++++++++++++++++
