The recipe for Neapolitan-style stuffed tomatoes, born from the idea of recycling cooked rice for other preparations and today a classic of Neapolitan cuisine
Although very good and lighter than pasta, the rice in the Neapolitan area it was not always consumed in large quantities, or at least the ancient Neapolitan housewives did not make extensive use of it.
In fact, in fact, rice was prepared with rice supplì that were served in the Neapolitan fried. Dishes like the Sartù Rice they are born to recycle the cooked rice that remained from other preparations. Over time these dishes have become classics of the Neapolitan tradition and one of these is the Tomato Stuffed with Rice.
Ingredients
- 6 medium-sized copper tomatoes
- 400 gr rice Rome
- 100 gr minced red meat
- 100 gr precooked peas
- 50 gr grated Parmesan cheese
- salt, basil, extra-oil and pepper to taste
Prepare the filling
After removing the first slice of the tomatoes, including the green stem, empty them without breaking them from the inside and leave them aside. Meanwhile, put on the fire a saucepan with slightly salted water in which we will have to boil, for at least 20 minutes, the rice. When ready, let's drain it and let it cool.
Prepare the meat in a pan with a little oil, salt and pepper to taste and add to the last the peas, a few leaves of basil and what remains of the tomatoes.
Bake the stuffed tomatoes
Season the rice with the minced meat and then fill the tomatoes. Sprinkle the top with some grated Parmesan and some other basil leaves, place the tomatoes lid to close them. Then, put the stuffed tomatoes in a lightly oiled baking dish at 160 ° for 10 minutes and then at 200 ° with grill for other 2-3 minutes. Finally, we serve another sprinkling of Parmesan cheese.
Not a really tasty first alternative? Buon appetito!
