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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Toasted pearl couscous — salads, pilafs, toasted in butter
Sausage stuffer for charcuterie, forcemeat preparations
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Toasted pearl couscous — salads, pilafs, toasted in butter
Sausage stuffer for charcuterie, forcemeat preparations
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In a small saucepan bring chicken stock or water to boil; add couscous, cover and remove from heat. (Let sit for 5 mintues) Cut 1/2 off the top of each tomato. With a teaspoon scoop out the insides of each tomato, reserve pulp and discard seeds. Place hollowed out tomatoes upside down on a paper towel to drain while making filling. Chop the pulp and combine with the Romano and Feta Cheese in a medium bowl. Fluff couscous with a fork and add to cheese mixture. Spoon filling into each tomato and top with tomato lid and serve. Alternatively place tomatoes on a baking sheet and bake in a 350 degrees F (180 degrees C) preheated oven for 20 minutes. Remove from oven and serve. Makes 4 servings