Sunday, 3 July 2011
here I come with a real delicious recipe,a classic of our Roman cuisine:tomatoes stuffed with rice and roast potatoes.So easy to make and so good to eat just out from the oven,chilled or the day after:-)
8 ripe large tomatoes, washed and dried
320 gr rice,I used parboiled is just perfect for this preparation!
1 Kg potatoes
1 garlic clove
some basil leaves
Extra Virgin Olive Oil
Salt and black pepper
First of all roughly chop the basil and put it into a large bowl, do the same thing with parsley.
Now peel the garlic clove and put it into the bowl with basil and parsley.
Using a small knife, cut around the cups of the tomatoes,
carefully scoop out the pulp and the juice of the tomatoes with a spoon and put them into the bowl, then place the hollowed tomatoes in the baking dish.
Now peel the potatoes, cut them in fat cubes and arrange them around tomatoes.
Transfer the mixture to the bowl of a food processor and pulse on high speed.
Once well mixed transfer the mixture to the large bowl then add the rice, season with salt, add black pepper and olive oil, toss well and stuff all tomatoes with the filling.
Cover each stuffed tomato with his cap, sprinkle with salt, black pepper and some olive oil.
Place the baking dish in preheated oven at 180 C (356 F)
and bake for about 30 minutes.
After 30 minutes remove the baking dish from oven.
You can eat them hot but they are also delicious