Vine Ripe Tomatoes Stuffed With Herb And Almond Gremolata Recipes

POTTED BEEF AND CELERY ROOT WITH CELERY GREMOLATA

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry and sprinkle with salt and pepper, then dredge in flour.
• In batches, brown the meat in the oil over medium-high heat in a large Dutch oven. Set the beef aside.
• Add the garlic, celery root and onions to the beef drippings and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add the tomato paste and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325 degree F oven until bubbly.
• For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice, and dress with the EVOO. Loosely combine with pecorino cheese.
• Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes or crusty bread alongside.

TUNA WITH CITRUS GREMOLATA

Steps:

• Gremolata:
• Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
• Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve.

VINE RIPE TOMATOES STUFFED WITH HERB AND ALMOND GREMOLATA

Steps:

• Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper.
• Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine.
• Stuff 1/4 of the gremolade into each tomato and serve.