Besides albóndigas I served these stuffed tomatoes at the party. They work best with homemade or other good quality ricotta, vine-ripened tomatoes, and aged balsamic (aceto balsamico tradizionale). I’ve been serving them as hors d’oeuvres for years, and I keep making them.
25 small vine-ripened tomatoes
1 bunch fresh basil (about 80 grams or 3 oz)
400 grams (1 2/3 cups) ricotta, preferably homemade
1 Tbsp aged balsamic, preferably at least 12 years old
100 grams (3.5 oz) freshly grated parmigiano reggiano
salt and freshly ground black pepper
Serve at once or cover and chill. Do not serve cold but allow to come to room temperature before serving.