Stuffed Tomatoes - Lidia
Stuffed tomatoes packed with Arborio rice, mozzarella, and prosciutto. Perfect for appetizers or main courses at family gatherings or buffets. Delightful hot or cold.
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 lidiasitaly.com.
Cooking tools:
- Baking dish
- Fine-mesh sieve
- Grater
- Pot
- Stove
- Oven
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 1 1/4 teaspoons kosher salt
- 2 bay leaves
- 3/4 cup Arborio rice
- 2 tablespoons extra-virgin olive oil
- 8 firm-ripe medium tomatoes
- 3/4 cup fresh mozzarella, cut in small cubes
- 2 ounces piece Rovagnati Prosciutto Cotto, cut in small cubes
- 1/2 cup plus 2 tablespoons grated Grana Padano or Parmigiano-Reggiano
- 10 large basil leaves, chopped
- 1/2 teaspoon dry oregano
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