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
-
20 minLunchrice, vegetable stock, chicken broth tablet, sardines, tomato, olive, onion, fresh parsley, fresh herbs, olive oil, lemon juice, White wine vinegar,rice salad with sardines -
20 minSmall dishorange, Red beans, salami, Red onion, Red pepper, cumin powder (djinten), tortilla wrap, tortilla chips, fresh coriander,bean salad with chorizo and orange -
10 minSide dishwinter carrot, Thai Red curry pasta, stir-fry oil, coconut milk, fresh coriander,stir-fried carrot with coriander -
30 minSide dishfresh pineapple, sunflower oil, lime, Red pepper, fresh ginger, coriander, fresh mint, cod fillet, shrimp,fish skewers with pineapple salsa
Nutrition
185Calories
Sodium26% DV635mg
Fat18% DV12g
Protein8% DV4g
Carbs5% DV14g
Fiber8% DV2g
Loved it