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Pomodori al Riso (Tomatoes stuffed with rice)

Immerse yourself in the authenticity of Italian cuisine with the Pomodori al Risoa 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.
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.
Print Recipe
Racing: starter, Main course
The kitchen: Italian
Ingredients Method

Ingredients
  

  • 4 large, firm-fleshed, round tomatoes
  • 1 tbsp. arborio rice per tomato (adjusted according to the size of the tomatoes)
  • 1 pod garlic, peeled and chopped
  • 2 tbsp. chopped parsley
  • olive oil
  • salt and pepper
  • 4 potatoes, peeled and chopped

Method
 

  1. Wash the tomatoes, remove the tops and empty them.
  2. Salt them and turn them upside down for 30 minutes.
  3. Crush the pulp or blend it with the garlic, parsley, salt and pepper in a large bowl.
  4. Add the washed raw rice and olive oil.
  5. Leave to rest for 30 minutes.
  6. Pre-cook the potatoes in boiling water for 2 to 3 minutes.
  7. Fill each tomato with a tablespoon of rice (plus tomato) and close with the cap.
  8. Place in an oiled ovenproof dish. Add the potato wedges, salt and pepper and a little olive oil.
  9. Bake in the oven at 180°C for 45 minutes, taking care that the juice does not dry out too much.