Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Stuffed tomatoes


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


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.

home info forum contatti racconti ricette immagini servizi

Copyright © 2000-20010
Tutti i diritti riservati. E' vietata la riproduzione anche parziale