Pomodori col Riso, Tomatoes Stuffed with Rice

Rice is one of the most classic fillings for tomatoes; the tomatoes will work well as either an antipasto or a side dish, and can be served wither hot or cool. The recipe is drawn from Caróla Francesconi’s La Cucina Napoletana.

To serve 6 you’ll need:

  • 12 round, large tomatoes
  • 3/4 cup (150 g) rice
  • 1 clove garlic
  • 5 tablespoons olive oil
  • 3 tablespoons freshly grated Parmigiano
  • Salt & pepper to taste
  • 1 cup dry white wine
  • Fresh shredded basil or oregano

Wash and dry the tomatoes, then cut around their caps and scoop the pulp into a bowl with a spoon, catching all the tomato juice as well, and being careful not to puncture the tomatoes. When you are done blend the pulp and juice. Then combine the blended tomato pulp with the remaining ingredients except the wine.

Preheat your oven to 375 F (170 C).

Stuff the tomatoes with the filling without tamping down too hard, replace the caps, and put the tomatoes in a lightly oiled oven proof dish. Pour the wine into the dish and bake the tomatoes until done, about 45 minutes. Serve either hot or cool.

NOTE:

Livio Jannattoni gives a very similar recipe in La Cucina romana e del Lazio, though he increases the cloves of garlic to 3 and the rice to a cup (200 g). He suggests parsley in addition to oregano and basil, and also suggests that you slice some potatoes thinly and bake them with the tomatoes, observing that they become wonderfully tasty as they absorb the pan juices.

He also discusses a closely related Roman dish, tomatoes stuffed with pasta, which calls for a pasta shape known as cannolicchietti (small rings of pasta, of the same sort one puts into thick soups) – a tablespoon or at the most two per tomato.

Empty the tomatoes as you would if you were filling them with rice, reserving the pulp and juice and setting the caps aside. Mince basil, a little garlic and some parsley, and combine the mixture with the cannolicchietti, seasoning everything with salt and pepper to taste, and sprinkling some olive oil over it. Fill the tomatoes with the pasta mixture and put them in an oven-proof dish. Put the reserved tomato pulp through a strainer to remove the seeds and sprinkle it around the tomatoes, together with a little more oil; the liquid in the pan should reach half-way up the tomatoes (add more if need be).

Cover the tomatoes with their caps and bake them in a 360 F (180 C) oven for 30-45 minutes. Serve either hot or cold.

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Categories: Antipasti and Starters, Campanian Vegetables, Recipes from Rome & Lazio, Cucina Romana e Laziale, Tomatoes

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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