Instructions: 1. Core the tomatoes. Turn them over with a knife & cut into each one around the sides all the way down so that a cone shape emerges.

2. Cook spinach in 3 tbs. of water for 3 min., stirring frequently. Remove spinach and drain in colander, squeezing out all moisture. Chop spinach finely.

3. Saute onion in 1 tbs. of clarified butter until translucent. Add spinach and saute for 2 minutes. Add Parmesan cheese, basil, oregano, salt and white pepper to taste, and bread crumbs. Allow mixture to tighten by cooking for 2 minutes, stirring constantly. Remove and cool.

4. Stuff the tomatoes with spinach mixture. Place on a sheet pan & sprinkle with remaining clarified butter. Cook at 350 F for 8 to 10 minutes, or until tomatoes are soft. Remove and serve.

VICTOR CAFE

MONTEPULCIANO DI ABRUZZO, DUCHI

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