Delight in this new recipe for Romaine!

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What can I do with all of this beautiful Romaine lettuce that I am receiving? If that is what you are asking yourself, then I have a great new idea for you. Romaine Pesto! I adapted an old recipe from a 2006 Gourmet Magazine for Romaine and Egg-Stuffed Tomatoes with Pancetta. It also gave me a great use for my heirloom tomatoes and you will absolutely delight in this new recipe for Romaine! 

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The pesto is made with Romaine lettuce, flat leaf Italian parsley, garlic, Parmesan cheese and olive oil. It has a fresh, crisp flavor and is a gorgeous bright green color. Since it is delicately flavored, it is well suited for numerous other uses such as a sandwich spread, a dip for steamed artichokes, over roasted vegetables, fish or chicken, just to name a few. The new recipe I created is “Pesto Baked Tomatoes topped with Poached Eggs.” I serve them with a side of crispy Prosciutto and pesto topped toast.

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PESTO BAKED TOMATOES TOPPED WITH POACHED EGGS

Serves: 4

ingredients

  • 3 oz sliced proscuitto 
  • 1/4 cup extra-virgin olive oil
  • 2 cups romaine leaves, stems removed and torn into 2″ pieces
  • 1 small garlic clove
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup  finely grated Parmigiano-Reggiano, plus additional for baking and serving
  • 4 large tomatoes (about 3 inches in diameter)
  • 4 large eggs at room temperature

preparation

Cut off about 1/8 inch from top of each tomato with a sharp knife. Using a grapefruit knife, gently scrape out pulp and seeds and discard them. Lay the tomatoes cut side down on a double layer of paper towels to drain until ready to use.

With motor running, add garlic to food processor to finely chop. Turn off and add the 2 cups romaine leaves along with the parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cheese, then pulse until finely chopped. With motor running, add the extra virgin olive oil in a slow stream, blending until incorporated.

Put oven rack in upper third of oven and preheat oven to 400°F. Line a 9-inch glass or ceramic dish with parchment and put the tomatoes in, cut sides up. If necessary slice a sliver from the bottom of the tomato to keep it upright. Spoon 1 tablespoon romaine-parsley pesto into each tomato (you will have extra pesto). Sprinkle with a little Parmesan Cheese and bake tomatoes for 18 to 22 minutes, until tender and lightly browned on the edges.

While the tomatoes bake, cook proscuitto in a 10- to 12-inch heavy skillet over moderate heat, until lightly crisp. Transfer to a plate and keep warm.

Prepare your poached eggs. I use this foolproof process that I found posted on Serious Eats. I’ve tried many different methods including using specialty poaching pans and cups, vinegar solution, swirling the water, etc. This one seems to be the easiest and most foolproof method so you should try it! All you need is a small wire strainer.

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Top each tomato with a poached egg and sprinkle with extra Parmesan cheese and fresh ground pepper. You can serve the extra pesto on toast or an English muffin as an accompaniment along with the fried Proscuitto.

•Romaine-parsley pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.

(Printable recipe can be found in my recipe index under sauces and breakfast.)

 

 

 

 

 

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Comment on “Delight in this new recipe for Romaine!”

  1. What a lovely way to use romaine, Kathleen! Looks fresh and delicious. Thanks for posting this!

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