Preserved Lemon Emmer Stuffed Heirloom Tomatoes Recipe
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Preserved Lemon Emmer Stuffed Heirloom Tomatoes
This zesty dish is a treat. The emmer provided the bite, and the lemon olive oil and the preserved lemons combine into a summery dish that is a perfect addition to a hot summer evening.
ingredients
4 large heirloom tomatoes - top cut off and insides scooped out
1 cup Essential Pantry Organic Emmer Farro
2-1/2 cups Fond de Poulet - Classic Chicken Stock
1/8 cup Katz Meyer Lemon Olive Oil - Organic
1 small onion - diced
1 clove Hardneck Garlic - minced (optional)
1 Preserved Lemons- insides scooped out and chopped, skins diced
1 tablespoon Italian parsley - chopped
1 cup Parmigiano-Reggiano
1/4 cup grated Parmigiano-Reggiano for sprinkling
Katz Meyer Lemon Olive Oil - Organic to drizzle
directions
1. Cook emmer with chicken stock over medium heat until al-dente. About 30 minutes or until liquid is absorbed.
2. Pre-heat oven to 350-degrees. Heat olive oil in a medium sized skillet over medium meat. Saute onions and garlic until onions are translucent. Do not brown onions or garlic.
3. Add lemon insides, lemon skins and parsley and heat a few more minutes.
4. Add cooked emmer and 1 cup parmigiano-reggiano and stir until well blended.
5. Carefully fill all four tomatoes with emmer and lemons until well filled. Sprinkle tops with remaining parmigiano-reggiano and place tomatoes in an oiled baking dish. Place baking dish in pre-heated oven and bake for about 20 minutes, until the parmigiano is melting and the emmer starts to brown.
6. Place on plates and drizzle with lemon olive oil before serving.
serves 4
This zesty dish is a treat. The emmer provided the bite, and the lemon olive oil and the preserved lemons combine into a summery dish that is a perfect addition to a hot summer evening.
ingredients
4 large heirloom tomatoes - top cut off and insides scooped out
1 cup Essential Pantry Organic Emmer Farro
2-1/2 cups Fond de Poulet - Classic Chicken Stock
1/8 cup Katz Meyer Lemon Olive Oil - Organic
1 small onion - diced
1 clove Hardneck Garlic - minced (optional)
1 Preserved Lemons- insides scooped out and chopped, skins diced
1 tablespoon Italian parsley - chopped
1 cup Parmigiano-Reggiano
1/4 cup grated Parmigiano-Reggiano for sprinkling
Katz Meyer Lemon Olive Oil - Organic to drizzle
directions
1. Cook emmer with chicken stock over medium heat until al-dente. About 30 minutes or until liquid is absorbed.
2. Pre-heat oven to 350-degrees. Heat olive oil in a medium sized skillet over medium meat. Saute onions and garlic until onions are translucent. Do not brown onions or garlic.
3. Add lemon insides, lemon skins and parsley and heat a few more minutes.
4. Add cooked emmer and 1 cup parmigiano-reggiano and stir until well blended.
5. Carefully fill all four tomatoes with emmer and lemons until well filled. Sprinkle tops with remaining parmigiano-reggiano and place tomatoes in an oiled baking dish. Place baking dish in pre-heated oven and bake for about 20 minutes, until the parmigiano is melting and the emmer starts to brown.
6. Place on plates and drizzle with lemon olive oil before serving.
serves 4
