Muddy pizza with stuffed edges
47 recipes
Tomatoes with rice with potatoes
ingredients
servings
4
Sweet potatoes, yams
100 oz
Potatoes
3 unit
Garlic
1 wedge
Pepper
to taste
Iodized salt
to taste
Basil
10 leafs
Extra virgin olive oil
to taste
Rice
200 oz
Red tomatoes
8 unit
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 
description
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!
preparation
step 1
Wash and dry the tomatoes, cut off their caps and put them aside.
step 2
Empty each tomato with the help of a spoon, careful not to buckle it.
step 3
Transfer the inner flesh dug by the tomatoes into a bowl and crush it with a fork.
step 4
Peel two garlic cloves, remove the center core; Wash basil and finely chop them together with garlic.
step 5
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.
step 6
Add the rice (obviously raw) to the tomato mixture, mix well and let it rest. Meanwhile, cover a baking tray with oven paper.
step 7
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.
step 8
Sprinkle with an Evo oil wire and place the stuffed tomatoes in the coated platter.
step 9
Meanwhile, peel, wash, dry, and sliced potatoes. Distribute potatoes around stuffed tomatoes.
step 10
Add a few spoonfuls of tomato pulp and rice left side by side on the potatoes. Add a clove of small cut garlic.
step 11
Bake in oven at 180 ° for 40-45 minutes. Let it cool and serve .... and good appetite!
