Besides albóndigas I served these stuffed tomatoes at the party. They work best with homemade or other good quality ricotta, vine-ripened tomatoes, and aged balsamic (aceto balsamico tradizionale). I’ve been serving them as hors d’oeuvres for years, and I keep making them.
25 small vine-ripened tomatoes
1 bunch fresh basil (about 80 grams or 3 oz)
400 grams (1 2/3 cups) ricotta, preferably homemade
1 Tbsp aged balsamic, preferably at least 12 years old
100 grams (3.5 oz) freshly grated parmigiano reggiano
salt and freshly ground black pepper
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