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!!
Recipe by Kitchen in the city at http://recipes.hellomagazine.com/urbankitchen/2014/04/10/103/