hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Kitchen in the city

10Apr 14

Sunny tomatoes

pomodori-ripieni-di-riso-uk

Translation by Alessandra Dubini – Marlborough College

It has been forever since I wrote on my blog!, I moved to Paris and had to move everything from Milan to here. I have quite a few mixed feelings, I followed my captain knowing I was leaving my nest even though I know my children are now able to fly with their own wings. Milan is my city, no matter how gorgeous Paris is.

My new cooking? I am still not sure, its like a dress that needs to be fixed.

New shops, look for the market and try and find the names  for everything, I mean yes, there is the “Au bon marchè” but that is very easy to find and also quite expensive.

Although I still had with myself all my cooking books, and because I felt quite homesick and needed to taste my favorite flavors and I therefore looked at the book,  “il talismano della felicità”,  Hence I chose this recipe:

Stuffed tomatoes, you can eat them both cold and warm. They are simple to make and can be made in very large quantities. You have to cut the canopy of the tomato and remove the pulp and you then put it in a bowl with rice, stretched olives, sliced mozzarella and basil. The rice has to rest for 30 minutes. In the original recipe it simply said to leave the rice together with the tomato, but I prefered to blend it. Season with salt and pepper

After 30 minutes fill the tomatoes with the rice, the owen is already hot at 180°. It seems wired but the rice cooks perfectly!

 

 
Ingredients
  • 8 Tomatoes
  • 6 handfuls of rice soup (Comune o Arborio)
  • 150g of mozzarella
  • 20 Dark green olives from Liguria
  • 20 basil leaves
  • 4 spoons of olive oil
  • salt and pepper
Instructions
  1. Wash and dry the tomatoes
  2. Cut the canopy of the tomatoes and scrape out the inside.
  3. Whisk the pulp with oil
  4. Ou the rice in a bowl, add the pulp and mix everything
  5. Add some cut up olives, the diced mozzarella and the basil leaves chopped.
  6. Let it rest for at least 30 minutes
  7. Turn on the oven at 180°
  8. Fill the tomatoes with rise and close the tomato with the canopy
  9. Place the tomatoes on an ovens tray covered with oven paper
  10. Bake in the lower part of the oven for 45 minutes
  11. Serve them warm or at room temperature, it’s up to you!!

 

Write your comment

Rate this recipe:  
*