Pages

Wednesday, August 8, 2018

Tomato stuffed with chanterelles


(First published 22 August 2010)

This was the other day's tomato, at Union Square. I bought it. It became my tomato. Last night I sliced its top off and scooped out its insides, which tasted very good. I reserved most of them, and lots of juice for Tomatinis.


I bought a punnet of chanterelles from an uncommunicative dude in black leather and shiny sunglasses who had an ice chest full of them.

When I tipped them out of their brown paper bag, at home, this walked out of their accompanying pine needles:

Spiders for supper. My favourite.


After I'd calmed down I chopped some scallions/green onions, parsley, and cubes of slab bacon I had baked last weekend, Hussar-style (long story), and sautéed these along with about a quarter of the tomato's insides. In went the sliced chanterelles. Then added some basmati rice cooked in chicken stock with a squeeze of lemon and tiny bit of brown sugar. I stuffed this all into the empty tomato. Baked for about 3/4's of an hour at 350'F adding a little red wine now and then.

2 comments:

  1. This comment has been removed by the author.

    ReplyDelete
  2. The product of this recipe must be scrumptious!

    ReplyDelete

Comments will appear after moderation. If you need to get in touch DM me on Instagram @marie_viljoen