The content and pictures of this post are copyright registered & protected ©myitaliancuisine This is a traditional recipe from the region of Rome. You can find rice filled tomatoes (Pomodori ripieni di riso alla romana) in every "Rosticceria" a kind of italian "to take away" small restaurant in every street of Rome. They are traditionally baked together with potatoes and served warmish or cold. This is the original recipe but feel free to add veggies or meat if you like. Enjoy! Ingredients: • 8 large Tomatoes • 160 gr parboiled rice • 10 gr basil leaves • 5 gr parsley • origan • 2 garlic cloves • 4 tbs extra virgin olive oil • 1 teaspoon salt • pepper to taste Instruction: Wash and dry the tomatoes, Cut the top (about 1cm)and keep aside. Empy the tomatoes with spoon, keep the pulp aside in a bowl. Put a little salt inside each empy tomato. Set the salted tomatoes to rest for at least 30 to lose some of the water. Me...
Italian food and cooking culture