Coco de Mama
My name is Francesco Romano, I was born in Italy and have been living in America for 25 years. When I was growing up, although I didn’t realize it at the time, I was spoiled! I had 2 of the best chefs under one roof, my Grandmother Nonna Sara and my Mama Francesca, who made every meal from scratch and with love. As a kid, I would sit in the kitchen for hours while these women were hard at work, en
12/25/2015
Rice Stuffed Tomatoes
By Francesco Romano
Rice Stuffed Tomatoes
One of my favorite light dishes when I was living in Rome were these risotto stuffed tomatoes, which I would buy every week from the local Rosticceria. Creamy and filled with so much flavor, they are oven roasted in a pan with wedges of potatoes, which capture the excess juices when baked. Serve this as a light, but hearty lunch or as a full dinner with the potatoes, and a salad, for a vegetarian night. Use the best tomatoes available, since they need to hold up to the long cooking time.
Buon Appetito!
Francesco
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Rice Stuffed Tomatoes
Serves 4
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Prep Time
10 min
Cook Time
40 min
Ingredients
1 cup Arborio rice
4 large tomatoes, ripe but firm
4 medium Russet Potatoes, peeled and cut into wedges
6 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper to taste
2 garlic cloves, minced
1cup fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped
1/2 cup Parmigiano-Reggiano, freshly grated
Instructions
Soak the rice in a medium saucepan of salted, hot water for 2 minutes, drain and set the rice aside.
Preheat the oven to 400° F.
Cut the potatoes into wedges and set aside.
Cut a 1/8-inch-thick slice off the top of each tomato, reserve the tomato tops. Cut and scoop the pulp, and juice from each tomato into a small bowl. Set aside.
Sprinkle the inside of the tomatoes with salt, and set them upside down on a clean surface.
Oil the bottom of an 8 x 12-inch baking pan with 4 tablespoons of the olive oil. Place the potatoes and the tomatoes cut side up in the pan.
Toss the rice with the tomato juice and pulp. Add the Parmigiano-Reggiano, garlic, basil, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
Spoon the rice mixture into the cavity of the tomatoes, leaving 1/8-inch to the top. Sprinkle any leftover stuffing over the potatoes in the pan. Drizzle entire dish with olive oil, salt and pepper. Replace the tomato tops back to the tomatoes. Transfer to the oven and bake for 35-40 minutes.
By Francesco Romano
12/09/2015
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