Filter
Reset
Sort ByRelevance
StanDiego
Antonio carluccio's stuffed tomatoes from the oven
Italian stuffed tomatoes from the oven of Antonio Carluccio.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oven to 180 ° C.
-
Boil the rice for 7 minutes in boiling water with salt, drain and allow to cool.
-
Meanwhile, chop the fresh mint coarsely. Drain the anchovies and chop finely. Peel the garlic and chop it out.
-
Cut a cap of the tomatoes on the side of the crown and use this as a lid. Spoon the core and juice from the tomatoes.
-
Put the core and the juice in the rice in a bowl. Mix in the mint, anchovies, garlic, olive oil and salt and pepper.
-
Spoon the filling into the tomatoes and put the caps on. Put them in the oven for about 25 minutes, depending on the size.
-
Serve them topped with the leaves of the mint. Bon appétit! .
Blogs that might be interesting
-
35 minSide dishsticking potato, leeks, fresh chives, gherkin cubes, mayonnaise, horseradish in pot, white balsamic vinegar,potato salad with horseradish -
55 minSide dishparsley, orange, garlic, olive oil, yogonaise, sour cream, salt, freshly ground black pepper,spanish garlic sauce -
35 minSide dishsweet potato, smoked bacon cubes, pine nuts, canned chickpeas, traditional olive oil, parsley, arugula,sweet potatoes with chickpeas -
15 minSide dishbasmati rice, lemon, fresh ginger, sunflower oil, cardamom powder, cinnamon stick, cloves,lemon rice
Nutrition
185Calories
Sodium26% DV635mg
Fat18% DV12g
Protein8% DV4g
Carbs5% DV14g
Fiber8% DV2g
Loved it