INGREDIENTS:
 | 10 ripe ribbed
tomatoes |
|
100 grams (approx. 3.5 ounces) of rice (suitable for soups) |
|
2 garlic cloves |
|
a lot of parsley |
|
extra virgin olive oil |
|
salt and pepper. |
|
PREPARATION:
| Turn the
tomatoes upside down and cut the tops off in the shape of small lids. Gut the
tomatoes, collecting the seeds and pulp in a small bowl. Put them in a
saucepan and salt them lightly. Finely mince the parsley and the garlic
cloves. Put the mixture in a large bowl and add the uncooked rice, salt,
pepper and two tablespoons of oil. Mix everything together and fill the
tomatoes with it. Cover them with their "lids" and add the tomato
pulp you set aside earlier, draining the seeds, oil and pepper. Cover the
saucepan and cook over low heat until the rice is cooked and most of the water
has been absorbed. |
|