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Lavare i pomodori, tagliarli e tagliarne le calotte tenendole da parte.
Svuotare i pomodori aiutandosi con un coltello e un cucchiaino e mettere da parte la polpa, mantenendo intatto il fondo. Capovolgere i pomodori e lasciarli scolare.
Inserire la polpa di pomodoro, l’aglio, i capperi, il basilico, la menta e il prezzemolo in un contenitore dai bordi alti e frullare bene.
Sciacquare il riso sotto l’acqua corrente e aggiungerlo alla polpa di pomodoro. Condire con olio, pepe e sale e lasciare riposare per un’ora circa.
Distribuire i pomodori su una teglia foderata da carta forno e riempirli delicatamente con il composto di riso e pomodoro.
Coprire i pomodori con le proprie calotte, ungerli con un po’ di olio e cuocere in forno preriscaldato a 180 c° 45 minuti circa o fino a che non risulteranno ben cotti.
Servire tiepidi o e a temperatura ambiente.
antipasti
Pomodori ripieni di riso
Ricetta per
4 Persone
Senza lattosioSenza glutineVegano
20 minTempo di preparazione
1 h e 5 minTempo totale
SempliceDifficoltà
Ingredienti
4 Pomodori rossi tondi grandi
190 grRiso da risotto (arborio, vialone nano)
1⁄2Spicchio d'aglio
1 -Ciuffo di prezzemolo
5 Foglie di menta
5 Foglie di basilico
6 Capperi
q.b.Olio extravergine d'oliva (evo)
q.b.Sale
q.b.Pepe
Di:
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