LAZIO
ROME
TOMATOES STUFFED WITH RICE
Wash the tomatoes. Cut the cap and keep it (then serve as a
lid).
With a spoon, gently empty it of taking them from the pulp, seeds and juice
Leave them upside down in a tray to facilitate delivery of water
In a bowl, pour the pulp of the tomatoes, add the rice, Parmesan cheese, chopped basil, finely chopped garlic, capers, a 1cup of shredded mozzarella cheese ,salt, pepper and 2 tbsp of olive oil.
Mix everything well.
To taste, salt and pepper the inside of the tomatoes. Place in a baking sheet lined with baking paper and fill with rice mixture. Do not fill them too (just over half is fine) because during cooking, the rice grows. Add a piece of mozzarella and close with the "hat" of the tomato. If you put the rice in the dish moves between a tomato and the other (and more flavor will be much tastier).
Add salt and pepper, then drizzled with olive oil.
Cook the tomatoes in the oven for 40 minutes at 350 °, leaving the pan uncovered. Proper cooking is, when the cap becomes a dark golden color.
You can taste the tomatoes stuffed with rice, warm or at room temperature.
4 red tomatoes, ripe and firm
2 cups uncooked rice
2 cups shredded mozzarella cheese
1 cup Parmesan
1 tbsp. Basil
1 clove of garlic
4-5 capers
Salt and pepper to taste
1 tbsp olive oil
With a spoon, gently empty it of taking them from the pulp, seeds and juice
Leave them upside down in a tray to facilitate delivery of water
In a bowl, pour the pulp of the tomatoes, add the rice, Parmesan cheese, chopped basil, finely chopped garlic, capers, a 1cup of shredded mozzarella cheese ,salt, pepper and 2 tbsp of olive oil.
Mix everything well.
To taste, salt and pepper the inside of the tomatoes. Place in a baking sheet lined with baking paper and fill with rice mixture. Do not fill them too (just over half is fine) because during cooking, the rice grows. Add a piece of mozzarella and close with the "hat" of the tomato. If you put the rice in the dish moves between a tomato and the other (and more flavor will be much tastier).
Add salt and pepper, then drizzled with olive oil.
Cook the tomatoes in the oven for 40 minutes at 350 °, leaving the pan uncovered. Proper cooking is, when the cap becomes a dark golden color.
You can taste the tomatoes stuffed with rice, warm or at room temperature.
4 red tomatoes, ripe and firm
2 cups uncooked rice
2 cups shredded mozzarella cheese
1 cup Parmesan
1 tbsp. Basil
1 clove of garlic
4-5 capers
Salt and pepper to taste
1 tbsp olive oil
If you have any leftover rice put in the baking pan in
between the tomatoes.
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