Ingredients
1 cup short, elbow spaghetti
1/4 cup onion, chopped
2 tablespoons olive oil
1/2 teaspoon salt
4 large ripe tomatoes
1/4 cup celery, chopped
1/2 cup left-over meat, chopped
1/16 teaspoon pepper
Directions
Cook spaghetti; drain.
Slice off tops of tomatoes about 1/2 inch thick, scoop out centers and dice.
Saute onion and celery in hot olive oil.
Add spaghetti, tomato pulp, meat and seasoning, mix well.
Fill tomato shells with spaghetti and meat mixture; replace tops of tomatoes and arrange in a shallow baking dish containing about 1/4 inch of hot water.
Bake in a moderately hot oven (375 degrees) about 25 minutes or until tender.
Serves 4.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Bernardo Strozzi, the Cook, 17th century. |
