Stuffed Tomatoes
Stuffed Tomatoes - or Pomodori al riso as they’re known in Rome. Stuffed anything sounds terribly retro but what goes around comes around and these have many laps left to run. Essentially a risotto...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bensfarmshop.co.uk.
Cooking tools:
- Food mill
- Fine-mesh sieve
- Chef's knife
- Mixing bowl
- Spoon
- Kitchen towel
- Skillet
- Saucepan
- Wooden spoon
- Baking dish
- Oven
- Stove
Ingredients
- 8 ripe, firm, fleshy, medium‑size tomatoes
- Salt
- black pepper
- 1 onion finely chopped
- 2 garlic cloves, finely chopped
- 20 fresh basil leaves
- 120g risotto rice
- 100ml extra virgin olive oil
- 60g parmesan or pecorino
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