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- Pomodori
Ripieni con Riso
- (Tomatoes Stuffed with Rice)
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Ingredients:
4 large round tomatoes ripe and firm
2 tbs. parsley, finely chopped
1 clove garlic, finely chopped
Basil, finely chopped
1 pinch of oregano
1/4 cup boiled rice
Extra-virgin olive oil
1/2 cup breadcrumbs
Salt & pepper
Directions:
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- Wash, dry and cut the tomatoes in half horizontally, remove the inside, sprinkle with salt and set them upside down over a sieve for about 30 minutes.
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- Add parsley, garlic, basil, oregano,
salt and pepper to taste to the rice. Blend all the ingredients well and then fill the tomatoes with the mixture and level off the top with a spatula.
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- Pre-heat the oven to 400º F. Coat the inside of a large baking pan with olive oil. Place the tomatoes side by side in the pan, cover the surface with breadcrumbs, and sprinkle with a small quantity of olive oil, and bake for about 30 minutes.
Serve warm, but they are also very good served at room temperature as a side dish or antipasto.
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