Stuffed Tomatoes (4) (Pomodorini Ripieni (4))
Instructions
Prepare the risotto: Peel and chop the shallots and let dry in 2 tablespoons oil.
Add the rice and toast it over high heat then sprinkle with hot broth by adding it a little at a time and stirring often.
Finish cooking the risotto in about 12 minutes.
At the end add a sachet of Saffron, diluted in 2 tablespoons of broth.
Blank, taste and season with salt, then stir with a tablespoon of butter and Parmesan cheese 2.
Derived from the 12 slices mozzarella and cut the rest into cubes.
Roofless the tomatoes, washed and dried well previously, cutting off a slice to about 2/3 of their height and then, using a scooper, svuotateli seeds.
At the bottom of each put half anchovy fillet and one-twelfth of the diced mozzarella.
Fill the tomatoes with the risotto and complete with the anchovy pieces left and with a slice of mozzarella cheese to cover mail on each.
Grease a baking dish and stuffed tomatoes sit.
Toss them in the oven at 220 degrees for Browning, i.
e.
lasciateveli for the time it takes to melt cheese to form a golden crust.
Remove, place on a serving dish and serve lukewarm decorating as desired.
Ingredients and dosing for 6 persons
- 12 cherry tomatoes (600 g)
- 200 g of mozzarella
- 12 anchovy fillets
- For the pan:
- Butter
- For the risotto:
- 350 g of broth
- 140 g of rice
- 1 shallot
- 1 sachet of saffron
- 1 tablespoon of butter
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of olive oil
- Salt