Pomodori Ripieni

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

Tomatoes Filled with Rice

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

Ingredients

Europe
Italy
Side dish
Gluten-free
Vegan

Ingredients

Method