Pomodori e riso alla Romana (rice, tomatoes and potatoes)
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tipica ricetta della tradizione romana
Ingredienti per 4 persone:
4 pomodori “cuore di bue”,
5 cucchiai di riso,
due spicchi d’aglio tritato,
patate a piacere.
Tagliare la parte superiore dei pomodori (quella con il picciolo) formando un coperchietto, poi con un cucchiaino svuotarli, passare al mixer la polpa e il liquido.
Mescolare il sugo di pomodoro con il riso, l’aglio tritato, origano, prezzemolo tritato, olio d’oliva, sale e pepe, con questo composto riempire i pomodori e chiuderli con i rispettivi coperchi.
Mettere i pomodori ripieni in una teglia e aggiungere le patate tagliate a spicchi (quanto basta per riempire la teglia), infornare a 180°- 200° per un’ora....Buonissimi!!!
P.S.: thanks to Anni!
Also by Alessandro Rulli
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