Crostini with tzatziki and cherries
single courses from Italy - Lazio
1 hour 30 minutes
translated by Italian with
Do you know the rice tomatoes? They are a typical Roman recipe with which I grew up. Of course gluten-free, without dairy products and completely vegan.
To prepare rice tomatoes, leave right from the vegetable. Wash it thoroughly and dry it well. Cut the top, but do not throw it off, and empty the tomatoes by helping with a teaspoon.
Pick up the tomato pulp in a bowl and crush it roughly with a fork.
Add the rice, peeled garlic clove, private with minced meat (or, alternatively, put it whole and then remove it), a pinch of salt and pepper, parsley and chopped basil, and eventually
Make the filling in the fridge for at least 30 minutes and in the meantime rest the tomatoes that have been emptied and slightly salted inside the head down.
After this time, stuff each tomato with rice and place them in a pan. Cover with the caps and season with the oil. Cook for about 45 minutes at about 180 degrees in the preheated oven.
Find out here all the ingredients to enrich the filling: https://morettoschefs.com/2017/07/11/pomodori-di-riso/