Stancato's Dining, Italian Restaurant, Catering, Banquets, at Stancato's Restaurant Cleveland - Ohio

	Recipes Please click on below recipes to view. Alaskan Halibut with Strawberry, Tangerine & Fresh Basil Salsa Asparagus with Zabaglione Baked Tomatoes Balsamic Mushrooms Chicken Breasts with Stancatoís Balsamic Vinaigrette Cured Beef with Goat Cheese Salad Fillet Steak with Vanilla-Balsamic Gaze Lobster Balsamico Meatballs with Balsamic Sauce Onion and Balsamic Tartlets Pasta with Saffron Sauce Pork Fillet with Caper Sauce Salmon with Wilted Watercress and Lemon-Balsamic Dressing Seared Salmon with Lentils		Baked Tomatoes 4 beef steak (marinade) tomatoes 4 tbl. freshly chopped parsley 2 gloves garlic, crushed 65g / 2 1/2 oz. stale bread, dampened, and squeezed dry 2 tbl. extra virgin oil Salt and freshly ground pepper 1 tsp. fresh marjoram or oregano, torn 2 tsp. pickled capers, drained 2 tbl. Stancato’s balsamic vinaigrette dressing Parsley sprigs (optional garnish) 2 birdseye chillies, sliced (optional garnish) Serves 4 Halve the tomatoes horizontally. Put the parsley, garlic, damp crumbled breadcrumbs, half of the oil and all of the seasonings with the herbs and the capers into a food processor. Whisk briefly. Set tomatoes on a baking dish, cut sides up. Scatter some stuffing mixture over each and a little cheese on top. Bake in an oven preheated to 200 degrees C/ 400 degrees F gas mark 6 to 30 minutes. Turn up the heat to 220 degrees C/ 425 degrees F gas mark 7 to 5 minutes, at the end, to crisp the tops. Serve warm, drizzled with balsamic vinaigrette, the remaining olive oil and some finely sliced chilli, if preferred.