
Muddy pizza with stuffed edges
first courses from Italy
Tomatoes with rice with potatoes
Tomatoes with rice with potatoes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A must dish of Italian summers is a beautiful, colorful and tasty tin of tomatoes stuffed with rice, accompanied by the inevitable potatoes; A classic of Mediterranean cuisine!
Wash and dry the tomatoes, cut off their caps and put them aside.
Empty each tomato with the help of a spoon, careful not to buckle it.
Transfer the inner flesh dug by the tomatoes into a bowl and crush it with a fork.
Peel two garlic cloves, remove the center core; Wash basil and finely chop them together with garlic.
Combine the aromatic chop to the tomato pulp, adding 3-4 tablespoons of extra virgin olive oil, salt, pepper and mix well, so that the flavors mingle.
Add the rice (obviously raw) to the tomato mixture, mix well and let it rest. Meanwhile, cover a baking tray with oven paper.
Resume the compound and fill each emptied tomato; Fill well (leave aside a couple tablespoons of compound) and cover each tomato with the caps left aside.
Sprinkle with an Evo oil wire and place the stuffed tomatoes in the coated platter.
Meanwhile, peel, wash, dry, and sliced potatoes. Distribute potatoes around stuffed tomatoes.
Add a few spoonfuls of tomato pulp and rice left side by side on the potatoes. Add a clove of small cut garlic.
Bake in oven at 180 ° for 40-45 minutes. Let it cool and serve .... and good appetite!