Friday, March 20, 2009

Pomodori con riso e patate al forno

Pomodori con riso e patate al forno

Rice stuffed tomatoes with rice and roasted potatoes.
Ingredients for 4 people
4 medium tomatoes
2 large potatoes.
1 cup of brown rice
2 cloves of garlic
3/4 cup olive oil
4 cups of water
salt to taste

Preheated oven at 180 Celcius

1st. cut off tops of tomatoes and with a spoon gently scoop out the fruit.

after you have finished all the tomatoes, in a small pot add tablespoon of oil, and one finely choppped clove of garlic. add a splash of white wine and simmer, DO NOT BROWN THE GARLIC. add the remains of the tomatoes fruit you just dug out, add rice, water and salt.

cook on medium heat until rice is almost dry about 3/4 done and then stop simmering, but you still want some moisture. do not finish cooking the rice in the pot or pan. only about 1/2 way, when the rice is between crunchy and chewy. AS well it is important to stir continuously and use a masher to mash the rice and pulp of the tomatoes together.

While the rice is boiling, peel and chop potatoes to small bite size. put them in raosting pan and add olive oil and salt to taste. make sure all potatoes have oil.
Stuff the tomatoes with rice mixture, and them place the tops on.
place them carefully in the pan with the potatoes. cook for about 25-30 minutes depending on how crispy you like your potatoes.
The potatoes were excellent. the were roasted and crispy, yet had a hint of tomatoe juice.
I served a Sangiovese wine from lazio...but I already recycled the bottle. It was nice. Even though it was a highly acidic tomato dish, the acid was balanced by the roasted flavor, and the nutty brown rice.