This time I’m happy to introduce you to a recipe related to the Hebrew-Roman history and known all over Italy but, mostly made within the wall of the eternal city. Indeed, is very likely to find this dish enclosed in the Osterie menus around the Roman ghetto. What I’m talking about are RICE FILLED TOMATOES.
The preparation itself is very easy and perfect for the summer season when the tomatoes reach the ripening. It’s best if eaten warm or cold and, for this, was always been a must-have during a field trip.
The unmissable side match for this recipe are potatoes, which gain a remarkable flavor when cooking together into the oven.
As I like to sex things up, for a healthier and more interesting purpose I’ve used Red Wholemeal Rice instead of the classic Carnaroli/Arborio
Serves: 4 people
- 4 beef tomatoes
- 250g red rice
- A bunch of Parsley and basil
- Salt and black pepper just enough
- 4 large potatoes
- 1 garlic clove
- Extra virgin olive oil, just enough.
- Oregano and Fennel seeds
- Remove the skull cup of each tomato and keep aside
- With a tablespoon start emptying the tomato very carefully and save the inner parts in a container.
- Blend the pulp and season with parsley, basil, salt, black pepper, oregano and part of the EVO oil.
- Add the rice to the mix and let rest for few hours.
- Without exercising to much pressure, fill up the tomatoes then cover with the top ( point 1).
- Oil an oven tray where you will place the filled tomatoes and some unpeeled potato wedges which will be seasoned in the same way of the tomato mix, adding a garlic clove and some fennel seeds before the baking.
- Top them all with some extra oil and Cook in the preheated oven at 200C for 45 minutes circa.
- Once ready, take out and let rest. Serve warm.
This is the classic dish which can be made in advance so that can get more flavor while resting.