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Romaine- and Egg-Stuffed Tomatoes with Pancetta

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Romaine- and Egg-Stuffed Tomatoes with Pancetta

Romaine- and Egg-Stuffed Tomatoes with Pancetta

amanda

Equipment

  • - Cast Iron Skillet: Durable and versatile skillet with non-stick surface suitable for searing pancetta and cooking stuffed tomatoes.

  • - Large Chef's Knife: Ideal for chopping vegetables, including romaine hearts and tomatoes.

  • - Microplane Grater: Perfect for zesting lemon and grating cheese, which can be used in the recipe's dressing or topping.

  • - Measuring Cup: Essential for precise measurements of ingredients like pancetta and cheese.

  • - Digital Food Scale: Useful for accurate measurement of dry ingredients, such as breadcrumbs or cheese portions.

  • - Oven Mitt: To safely handle hot cookware during the preparation of stuffed tomatoes and pancetta.

  • - Baking Sheet: Useful for baking or broiling, which might be involved in final cooking steps of this recipe.

  • - Aluminum Foil: For wrapping or covering during baking to avoid splatters and catch drippings from the tomatoes.

  • - Stainless Steel Mixing Bowl: Useful for mixing ingredients, including the romaine hearts and other components of the dish.

  • - Cutting Board: Essential for safely chopping ingredients like romaine hearts and pancetta without damaging countertops.

Ingredients

  • 6 oz sliced pancetta (Italian unsmoked cured bacon), chopped

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil

  • 1 large head romaine (about 1 1/2 lb)

  • 1 large garlic clove

  • 1/4 cup loosely packed fresh flat-leaf parsley leaves

  • 1/2 teaspoon salt

  • 3/8 teaspoon black pepper

  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup), plus additional for serving

  • 6 large tomatoes (about 3 inches in diameter)

  • 6 large eggs at room temperature

Instructions

1

Instruction 1

Cook pancetta in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, 4 to 7 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet.
2

Instruction 2

Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces. Measure 4 loosely packed cups of leaves and reserve remainder. With motor running, add garlic to food processor to finely chop. Turn off and add the 4 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 remaining cup oil in a slow stream, blending until incorporated.
3

Instruction 3

Put oven rack in upper third of oven and preheat oven to 400°F.
4

Instruction 4

Cut off about 1/8 inch from top of each tomato with a sharp knife. Gently scrape out pulp and seeds with a spoon and discard them. Put tomatoes, cut sides up, in a 9-inch glass or ceramic dish and spoon 1 tablespoon romaine-parsley pesto into each tomato (you will have extra pesto). Crack 1 egg into each tomato and season with salt and pepper. Bake eggs in tomatoes until whites are set and yolks are still runny, 18 to 22 minutes.
5

Instruction 5

While eggs bake, heat fat in skillet over moderate heat until hot but not smoking, then cook remaining torn romaine leaves and stems, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, turning and stirring with tongs, until leaves are wilted and stems are crisp-tender, about 3 minutes. Stir in pancetta and divide mixture among 6 plates. Top each serving with a tomato and sprinkle with additional cheese.
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