in Italy

Stuffed tomatoes

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Ingredients for 4 servings:

  • 8 m.-large tomato(s), firm
  • 75 g rice (risotto rice, e.g. Arborio), cooked
  • 1 clove(s) garlic, finely chopped
  • 2 sprigs of parsley, leaves chopped
  • 2 sprigs basil, leaves chopped
  • 75 g mascarpone
  • Salt
  • pepper
  • Butter, in flakes for sprinkling
  • 2 tbsp Parmesan, grated
  • butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian delicacy, filled with rice and mascarpone

Cut off the tops of the tomatoes and set aside. Hollow out the tomatoes, reserving the flesh in a bowl. Place them side by side in the buttered dish. Puree the tomato flesh. Mix in the rice, garlic, herbs, and mascarpone and season to taste. Fill the tomatoes with the mixture and sprinkle with cheese. Place the tops of the tomatoes on top and sprinkle with butter flakes. Place the dish in the center of a cold oven and bake at 210°C for about 30-40 minutes. Serve with salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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