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| What You Need: |
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A 5- to 6-pound green papaya
¼ cup fresh soft crumbs, made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork
¼ cup freshly grated imported Parmesan cheese
3 tablespoons butter, plus 2 tablespoons butter, cut into ½-inch bits
1 cup finely chopped onions
4 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1½ cups chopped drained canned tomatoes
1 teaspoon salt
Freshly ground black pepper
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| How To Cook: |
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1. Preheat the oven to 400°F. Wash the papaya under cold running water, cut it in half lengthwise, and scoop out the seeds. Hollow out each half with a large spoon to make boat like shells about ½ inch thick.
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2. Invert the shells on paper towels to drain, and chop the scooped-out pulp coarsely. Stir the crumbs and grated cheese together in a small bowl and set aside.
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3. In a heavy 10-to 12-inch skillet, melt 3 tablespoons of the butter over moderate heat. When the foam begins to subside, drop in the onions and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Watch for any sign of burning and regulate the heat accordingly.
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4. Stir in the chopped papaya, tomatoes, salt and a few grindings of pepper. Cover tightly and cook over moderate heat for 15 minutes, or until the papaya is tender.
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5. Uncover the skillet and, stirring frequently, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon. Taste for seasoning.
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6. Spoon the mixture into the papaya shells, spreading it and smoothing the top with a spatula. Sprinkle the top with the bread crumbs and cheese and dot each shell with 1tablespoon of butter bits.
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7. Place the shells side by side in a large, shallow roasting pan. Set the pan in the middle of the oven, pour in enough boiling water to come halfway up the sides of the shells and bake for 20 minutes, until the cheese is melted and the tops golden brown.
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8. Serve at once from a heated platter.
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