A summer classic, loved for its lightness and easy preparation, ideal in any context, to be enjoyed hot or cold accompanied by baked potatoes.

Tomatoes with the “alla Sabina” rice, from the province of Rieti, have very ancient origins: surely this recipe dates back to the 6th century and to the discovery of America, when the tomato arrived in Italy and the taste of it blended beautifully to become a popular pairing with rice. The Jewish-Roman tradition prefers this dish above all in Pesach, in the period in which it is forbidden to eat leavened foods such as pasta and bread.

Ingredients for 4 people: 8 big red tomatoes; 250 gr of arborio rice, 10 new potatoes; basil, 2 cloves of garlic, extra virgin olive oil, salt and pepper.

Preparation time: 1 hour and 30 minutes.

Wash the tomatoes and carefully remove the upper cap which must be kept aside. With a spoon remove the pulp from the inside and gather it in a bowl, mash it as much as possible with a fork, adding previously chopped garlic, salt, pepper, basil and finally the uncooked and washed rice. Leave the filling at rest for about 30 minutes. Meanwhile prepare the potatoes by cutting them into wedges, place them on a baking sheet with a pinch of salt and some oil as much as required. Place the tomatoes that will be filled at this point on the same oven tray. The rice mixture should not be squeezed inside, but left loose to prevent the filling from debouching. Once you have finished filling all the tomatoes, close them again with the caps preserved at the beginning of the preparation. Bake in the oven at 180°C for about 45 minutes. Leave the potatoes a few more minutes in the oven according to your own taste.

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