Pomodori al Riso Posted by Serena on Aug 7, 2010 in Food
The tomatoes are ripening beautifully and developing their full flavor in the hot August sun, and are wonderfully complemented by the sweet aroma of basil. Pomodori al riso (Tomatoes with rice) is a very simple dish, but one that perfectly recreates the taste of summer: ripe tomatoes, fresh basil, a hint of garlic, and olive oil. Pomodori al riso are originally from Roma, where you can find them in any rosticceria (the Italian Take-away). Here is the recipe for four people:
|Otto pomodori maturi di grandezza media||Eight ripe, medium size tomatoes|
|Sedici cucchiai di riso tipo Arborio||Sixteen tablespoons of Arborio rice|
|Uno spicchio d’aglio||One clove of garlic|
|Due cucchiai di basilico fresco||Two tablespoons of fresh basil|
|Olio extra vergine d’oliva||Extra virgin olive oil|
|Sale e pepe||Salt and pepper|
Wash and dry the tomatoes. Carefully slice off their tops like small lids, and put them aside. Empty the tomatoes of their seeds and flesh, reserving it, and put the tomatoes upside-down to drain out any remaining water. Blend the reserved tomato flesh together with the basil and garlic. Put the mixture in a mixing bowl and add the rice, salt and pepper, and about 200 ml of extra virgin olive oil. Mix well, cover with cling film, and put in the fridge for a couple of hours to rest.
Lightly oil a large baking tray, and stand the tomatoes in it. Fill the tomatoes with the rice mixture without pressing down too hard, then put their lids back on (cover them with the tops which you had put aside). Drizzle a little olive oil over the tomatoes, and bake them in a hot oven (200C degrees, 400F degrees) for about forty minutes, or until the tops of the tomatoes look wrinkled and begin turning brown at the edges. Leave them to cool, and enjoy your Pomodori al riso either warm or cold with fresh mozzarella cheese and chilled white wine.
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