Pomodori Ripieni (Tomatoes Filled with Rice)
| Yield: | 10 Servings |
| Categories: | Vegetables |
| 3 | lb | Tomatoes, all same size, |
| Not too ripe | ||
| Salt | ||
| 2 | tb | Chopped flat-leaf parsley |
| 1/3 | c | Basil, minced |
| 2 | Cloves garlic, minced | |
| 1 | ts | Marjoram, minced |
| 5 | Mint leaves, chopped | |
| 3/4 | c | Arborio or Carnaroli rice |
| Extra-virgin olive oil | ||
| 1 or 2 boiling potatoes, | ||
| Peeled, cut in half | ||
| Crosswise, then sliced | ||
| Lengthwise 1/2-in thick | ||
| 1/4 | ts | Dried oregano |
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