Name: Pomodori Ripieni (Tomatoes Filled with Rice)
Yield: Serves 10
Cuisine: Italian
Ingredients: 14 small tomatoes or 10 medium tomatoes (3 pounds), all the same size, not too ripe; 2 tablespoons chopped flat-leaf parsley; 5 leaves of fresh mint; 2 medium garlic cloves, minced; 1 teaspoon minced fresh marjoram; ⅓ cup minced fresh basil; 6 tablespoons extra-virgin olive oil; 1 teaspoon sea salt; ¾ cup Arborio or Carnaroli rice; 1 or 2 potatoes, peeled, cut in half crosswise, and then sliced lengthwise into ½-inch-thick segments; ¼ teaspoon dried oregano

Preparation info

Serves
10

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Every thing Andreina Pavani Calcagni does in this traditional Roman recipe goes against conventional wisdom. Cook tomatoes in an oven hot enough for pizza? Fill them with such a small amount of rice? It works magnificently. The extreme heat concentrates the flavor and sweetness of the tomatoes and brings out moisture that, along with the oil, cooks the rice perfectly.

Andreina slides individual