Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 8 | 60 minuti |
Ingredients
| 8 | red tomatoes |
| 200 g | rice |
| 60 g | pesto |
| 80 g | fresh ricotta cheese Sterilgarda |
| 1 cloves | garlic |
| 600 mL | water |
| 1 cucchiai | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
| 2 rametti | mint (optional) |
Preparation
- Place the water in a saucepan over low heat and bring to a gentle boil.
- Wash the tomatoes, cut off the top and set it aside, empty them with a teaspoon, salt the inside and turn them upside down so that they lose their water.
- In a saucepan, sauté the chopped garlic with a drizzle of oil and water for a couple of minutes over low heat, then raise the heat and add the rice, toasting it for about a minute, stirring continuously.
- Lower the heat again and let it cook for 15 minutes, stirring occasionally and gradually adding the boiling water; add salt and pepper to taste halfway through cooking.
- Remove the rice from the heat, pour it into a bowl and let it cool.
- Season the rice with the pesto, add the Sterilgarda ricotta, the chopped mint leaves and mix well.
- Fill the tomatoes with the mixture, replace the caps kept at the beginning of the preparation and arrange them
- On a baking tray lined with baking paper.
- Cook the tomatoes in a preheated oven at 180° for approximately 40 minutes.
Wash the radicchio and spinach and blanch the spinach. Cut the spinach and radicchio into thin strips. Clean the shallot and chop it not too finely. Brown ...
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