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.
Thinly slice the courgettes with a mandolin and grill them on both sides on a very hot griddle. Allow the courgettes to cool, then add a little salt and ...
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