Sevoya i tomat reynadas
Small onions and ripe plum tomatoes are hollowed out and stuffed with ground meat, scallions and herbs. They are lightly coated in egg and flour and briefly sautéed before gently simmering them on a bed of chopped vegetables and tomato broth. The ‘Reynadas’ are finally lightly browned in the oven allowing the flavours to meld to perfection. Once you get the knack of preparing this popular Sephardic dish it will undoubtedly become a favourite winter comfort food. Serve it with a rice pilaf and even just some crusty bread to mop up the juices. Buen provecho, bon appétit !!
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