Pomodori, Riso e Patate (Rice-Stuffed Tomatoes with ...€™s Italian Table Pomodori, Riso e Patate...
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Silvia’s Italian Table Pomodori, Riso e Patate (Rice-Stuffed Tomatoes with Rosemary Potatoes) Cook like an Italian with this classic Roman dish. Serves: 4-6 Ingredients • 6 large truss tomatoes • 12 tablespoons of Arborio rice • 6 tablespoons of extra-virgin olive oil • 3-4 garlic cloves • 4 tablespoons of grated pecorino cheese plus extra for dusting on top • Salt and pepper for seasoning • 3-4 medium potatoes, peeled and cut into eights • Thyme leaves • Chili oil, for serving (optional) Method Preheat your oven to 200°C. Cut the top of the tomatoes and set aside. Using a spoon, scoop out the pulp and place in a bowl. Season the hollow tomatoes with salt. Using your hands, squeeze out as much liquid as possible from the pulp and break it down with a fork. Season the tomato pulp and juice with salt, pepper, pecorino, thyme leaves and 2 tablespoons of oil. Add two tablespoons of rice for each tomato. Fill the hollow tomatoes with two tablespoons of mixture, lay onto an oven dish either lined with
Transcript of Pomodori, Riso e Patate (Rice-Stuffed Tomatoes with ...€™s Italian Table Pomodori, Riso e Patate...
Silvia’s Italian Table
Pomodori , Riso e Patate (Rice-Stuffed Tomatoes with Rosemary Potatoes) CooklikeanItalianwiththisclassicRomandish.
Serves:4-6Ingredients
• 6largetrusstomatoes• 12tablespoonsofArboriorice• 6tablespoonsofextra-virginoliveoil• 3-4garliccloves• 4tablespoonsofgratedpecorinocheeseplusextrafordustingontop• Saltandpepperforseasoning• 3-4mediumpotatoes,peeledandcutintoeights• Thymeleaves• Chilioil,forserving(optional)
MethodPreheatyourovento200°C.Cutthetopofthetomatoesandsetaside.Usingaspoon,scoopoutthepulpandplaceinabowl.Seasonthehollowtomatoeswithsalt.Usingyourhands,squeezeoutasmuchliquidaspossiblefromthepulpandbreakitdownwithafork.Seasonthetomatopulpandjuicewithsalt,pepper,pecorino,thymeleavesand2tablespoonsofoil.Addtwotablespoonsofriceforeachtomato.Fillthehollowtomatoeswithtwotablespoonsofmixture,layontoanovendisheitherlinedwith
Silvia’s Italian Table
bakingpaperorgreasedwithoil.Putthetomatolidsontop.Drizzletwotablespoonsofextra-virginoliveoiloverthetomatoesandseasonwithanextrapinchofsalt.Placethepotatochunksinabowl,seasonwiththeremainingoliveoil,salt,pepper,rosemaryandafewcrushedgarlicclovesandaccommodatethepotatoesonthetrayaroundthetomatoes.Bakefor35-40minutesoruntilthetomatoesareblistered,thericeiscookedthroughandthepotatoesaregolden.Takethelidsoffthetomatoes,sprinklethericewithalittlepecorinoandputbackintheovenfor5-10minutestocreateacrust.Takethetrayouroftheoven,putthetomatolidsbackonandbringtothetabletoenjoyhot,orrestfor20minutescoveredinfoil,andservewarm,preferablydrizzledwithchilioil.
