Tomatoes Stuffed With Rice
Tomatoes stuffed with Roman rice are a classic of the Lazio tradition. They are extremely succulent and tasty, but also healthy together with seasonal vegetables: they satiate without weighing them down! In fact, they have only 260 calories per serving and a lot of Mediterranean flavor! They are an easy recipe that can also be eaten by those who practice a vegetarian or vegan diet. Tomatoes stuffed with Roman rice are a hot or cold first course, but also an excellent appetizer to be enjoyed with a fresh glass of wine for a summer dinner or a lunch with family or friends.
There is no shortage of types of tomatoes to experiment and decline in many summer recipes, fruits with a classic intense red and staple food of Mediterranean cuisine. There is tomato sauce, sauce or salad but, there is also the perfect one to prepare tomatoes stuffed with Roman rice, such as round coppery tomato. If you ripen at the right point, just flavor the tomato pulp only with extra virgin olive oil, garlic, parsley and mint.
Tomatoes stuffed with Roman rice: the classic recipe
Ingredients
12 coppery tomatoes12 tablespoons rice3 mint springs1 bunch parsley2 garlic cloveextra virgin olive oilsaltPepper
Preparation
Wash and dry 12 medium-sized ripe coppery tomatoes. With a knife, cut the top cap of each tomato to about 2/3 of its height, then empty it of seeds with the help of a teaspoon to avoid piercing it. Transfer the inside of the tomatoes into the glass of the blender and blend it until you get a very homogeneous puree; Pass the tomato puree through a sieve to remove the seeds and then pour it into a bowl. Peel 2 cloves of garlic, remove the central core; wash the mint and parsley, remove the leaves and chop finely together with the garlic. Add the aromatic chopped tomatoes, add 3-4 tablespoons of extra virgin olive oil, salt rule, pepper and mix very well, so that the flavors blend. Add 12 tablespoons of rice to the puree, stir and let restand for 60 minutes in a cool place. Meanwhile, line a baking sheet with wax paper or wet, wrung out baking paper. Fill the tomatoes with rice with sauce, arrange on each the cap you removed and transfer them to the pan; season with 4-5 tablespoons of extra virgin olive oil and bake them in a preheated oven at 180 ° C for about 45 minutes. Remove the tomatoes stuffed with Roman rice from the oven, let them cool and serve. If you like, you can bring them to the table even cold.
Tomatoes stuffed with Roman rice are a classic of the Lazio tradition. They are extremely succulent and tasty, but also healthy together with seasonal vegetables: they satiate without weighing them down! In fact, they have only 260 calories per serving and a lot of Mediterranean flavor! They are an easy recipe that can also be eaten by those who practice a vegetarian or vegan diet. Tomatoes stuffed with Roman rice are a hot or cold first course, but also an excellent appetizer to be enjoyed with a fresh glass of wine for a summer dinner or a lunch with family or friends.
There is no shortage of types of tomatoes to experiment and decline in many summer recipes, fruits with a classic intense red and staple food of Mediterranean cuisine. There is tomato sauce, sauce or salad but, there is also the perfect one to prepare tomatoes stuffed with Roman rice, such as round coppery tomato. If you ripen at the right point, just flavor the tomato pulp only with extra virgin olive oil, garlic, parsley and mint.
Tomatoes stuffed with Roman rice: the classic recipe
Ingredients
12 coppery tomatoes
12 tablespoons rice
3 mint springs
1 bunch parsley
2 garlic clove
extra virgin olive oil
salt
Pepper
Preparation
Wash and dry 12 medium-sized ripe coppery tomatoes. With a knife, cut the top cap of each tomato to about 2/3 of its height, then empty it of seeds with the help of a teaspoon to avoid piercing it. Transfer the inside of the tomatoes into the glass of the blender and blend it until you get a very homogeneous puree; Pass the tomato puree through a sieve to remove the seeds and then pour it into a bowl. Peel 2 cloves of garlic, remove the central core; wash the mint and parsley, remove the leaves and chop finely together with the garlic. Add the aromatic chopped tomatoes, add 3-4 tablespoons of extra virgin olive oil, salt rule, pepper and mix very well, so that the flavors blend. Add 12 tablespoons of rice to the puree, stir and let restand for 60 minutes in a cool place. Meanwhile, line a baking sheet with wax paper or wet, wrung out baking paper. Fill the tomatoes with rice with sauce, arrange on each the cap you removed and transfer them to the pan; season with 4-5 tablespoons of extra virgin olive oil and bake them in a preheated oven at 180 ° C for about 45 minutes. Remove the tomatoes stuffed with Roman rice from the oven, let them cool and serve. If you like, you can bring them to the table even cold.
No comments:
Post a Comment