Pomodori ripieni di riso

Name: Pomodori ripieni di riso (Rice-stuffed tomatoes)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: 12 tomatoes, all about the same size and not too ripe; leaves from 1 small bunch flat-leaf parsley; leaves from 1 small bunch flat-leaf parsley; 5 ounces (150 g) Vialone Nano, Arborio, or other rice for risotto; 5 ounces (150 g) Vialone Nano, Arborio, or other rice for risotto; 2 garlic cloves; salt; leaves from 1 small bunch Roman mint; leaves from 1 small bunch Roman mint; 6 tablespoons (90 ml) lightly fruity extra-virgin olive oil pepper; 5 ounces (150 g) Vialone Nano, Arborio, or other rice for risotto; 6 tablespoons (90 ml) lightly fruity extra-virgin olive oil pepper

Rice-stuffed tomatoes

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

12 tomatoes, all about the same size and not too ripe
salt
2 garlic cloves
leaves from <

Europe
Italy
Side dish
Mediterranean
Vegan
Gluten-free

Method

Cut off and reserve the top of each tomato. Scoop out the pulp (with a melon bailer or a tablespoon), leaving a shell about ⅜ inch (1