Roman food is incredibly popular and with good reason. It packs a flavorful punch and requires minimal preparation. And yet, recreating these dishes is never as simple as one would think; cacio e pepe is the perfect example! That said, I’m always on the hunt to bring a taste of Rome to my table and these Roman rice stuffed tomatoes have been on my menu lately. They also happen to be gluten-free!
Known in Rome as pomodori ripieni di riso, this dish is a summertime classic, especially when tomatoes are in season. Italians are big believers in eating seasonally, so it seems absurd to suggest this recipe in the middle of winter. But this year has been brutally cold, which makes these the ultimate comfort food. Often accompanied with crispy, roasted potatoes, this recipe makes for a versatile main course. Consider serving alongside a filet of grilled fish or chicken, with a salad, or even on their own as an appetizer.
There are so many versions of this recipe online, making it a challenge to choose one. After a bit of trial and error, I’ve landed on a quick and effortless combination. Some suggest leaving the rice uncooked, but I strongly advise against it! Instead, simply cook the arborio rice until al dente, and then strain and rinse. Those short for time can opt for parboiled rice. Lastly, most versions in Rome only use Pecorino Romano, but mine calls for the addition of Parmigiano Reggiano. There’s no denying that the combination of these two heavyweights is infallible.
So what are you waiting for? Give these Roman rice stuffed tomatoes a try and let us know what you think! Daje!
Roman Rice Stuffed Tomatoes: Pomodori Ripieni di Riso
4
servings20
minutes50
minutesIngredients
4 4 large tomatoes
1/2 cup 1/2 arborio rice, uncooked
1/2 cup 1/2 Parmigiano Reggiano, grated
3 tbsp. 3 extra virgin olive oil, divided
1 clove 1 garlic
parsley, a small handful
black pepper, to taste
salt, to taste
Directions
- Bring a pot of water to the boil and add the arborio rice.
- Cook for nine minutes, until al dente, then drain and rinse under cold water to stop the cooking process.
- With a knife, carefully cut off the tops of the tomatoes and scoop out the pulp using a spoon or melon baller. Set the pulp aside.
- In a blender, add the tomato pulp, two tablespoons of olive oil, garlic, parsley, black pepper, and salt. Blend until smooth.
- Pour the mixture into a bowl and mix in the Pecorino Romano and Parmigiano Reggiano.
- Add the cooked rice, and mix until well combined.
- Place the hollowed tomatoes in a baking dish and fill each with the rice mixture, being careful not to overstuff.
- Pour remaining rice mixture into the bottom of the pan (or over the potatoes, if using).
- Drizzle the remaining olive oil evenly over the tops of the tomatoes and then loosely cover with a damp sheet of parchment paper. Then tent with aluminum foil.
- Bake in a preheated oven at 365°F for 50 minutes.
- Uncover after 30 minutes and continue baking for 20 more minutes.
- Remove from the oven and serve while still warm or at room temperature.
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