{"id":393,"date":"2025-01-04T22:25:23","date_gmt":"2025-01-04T21:25:23","guid":{"rendered":"https:\/\/lesrecettesdetamita.fr\/?post_type=les-recettes&p=393"},"modified":"2025-01-04T22:25:49","modified_gmt":"2025-01-04T21:25:49","slug":"pomodori-al-riso","status":"publish","type":"les-recettes","link":"https:\/\/lesrecettesdetamita.fr\/en\/les-recettes\/pomodori-al-riso\/","title":{"rendered":"Pomodori al Riso"},"content":{"rendered":"

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Pomodori al Riso (Tomatoes stuffed with rice)<\/h2>\n
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Immerse yourself in the authenticity of Italian cuisine with the Pomodori al Riso<\/strong>a typical speciality of the Lazio region. This simple but refined dish features generous ripe tomatoes, carefully hollowed out and stuffed with a tasty mixture of rice, fresh herbs such as parsley and basil, and a hint of garlic and extra virgin olive oil.<\/span>
<\/div>Stuffed tomatoes are slowly roasted in the oven, giving them a melt-in-the-mouth texture and intensely aromatic flavours. Traditionally accompanied by roast potatoes in the same dish, they make a complete, light and nutritious vegetarian meal. Ideal for a summer's day or a convivial dinner, this Italian classic will delight fans of Mediterranean cuisine.<\/span><\/div>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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Racing: <\/span>starter, Main course<\/span><\/div><\/div>
The kitchen: <\/span>Italian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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  • 4<\/span> large, firm-fleshed, round tomatoes<\/span><\/li>
  • 1<\/span> tbsp.<\/span> arborio rice per tomato (adjusted according to the size of the tomatoes)<\/span><\/li>
  • 1<\/span> pod <\/span> garlic, peeled and chopped<\/span><\/li>
  • 2<\/span> tbsp. <\/span> chopped parsley<\/span><\/li>
  • olive oil<\/span><\/li>
  • salt and pepper<\/span><\/li>
  • 4<\/span> potatoes, peeled and chopped<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Wash the tomatoes, remove the tops and empty them.<\/span><\/div><\/li>
    2. Salt them and turn them upside down for 30 minutes.<\/span><\/div><\/li>
    3. Crush the pulp or blend it with the garlic, parsley, salt and pepper in a large bowl.<\/span><\/div><\/li>
    4. Add the washed raw rice and olive oil.<\/span><\/div><\/li>
    5. Leave to rest for 30 minutes.<\/span><\/div><\/li>
    6. Pre-cook the potatoes in boiling water for 2 to 3 minutes.<\/span><\/div><\/li>
    7. Fill each tomato with a tablespoon of rice (plus tomato) and close with the cap.<\/span><\/div><\/li>
    8. Place in an oiled ovenproof dish. Add the potato wedges, salt and pepper and a little olive oil.<\/span><\/div><\/li>
    9. Bake in the oven at 180\u00b0C for 45 minutes, taking care that the juice does not dry out too much.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"featured_media":396,"template":"","budget":[94],"saison--occasion":[88],"type-de-cuisson":[81],"niveau-de-difficulte":[77],"temps-de-preparation":[75],"regime-alimentaire":[68,67],"origine":[60],"gout":[57],"type-de-recette":[49,50,53],"class_list":["post-393","les-recettes","type-les-recettes","status-publish","has-post-thumbnail","hentry","budget-economique","saison--occasion-ete","type-de-cuisson-four","niveau-de-difficulte-facile","temps-de-preparation-30-a-60-minutes","regime-alimentaire-vegan","regime-alimentaire-vegetarien","origine-italie","gout-sale","type-de-recette-entree","type-de-recette-plat-principal","type-de-recette-sauce-accompagnement"],"yoast_head":"\nPomodori al Riso - Les recettes de Tamita<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesrecettesdetamita.fr\/en\/revenue-2\/pomodori-al-riso\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pomodori al Riso - Les recettes de Tamita\" \/>\n<meta property=\"og:description\" content=\"Plongez dans l'authenticit\u00e9 de la cuisine italienne avec les Pomodori al Riso, une sp\u00e9cialit\u00e9 typique de la r\u00e9gion du Latium. 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