Antonio carluccio's stuffed tomatoes from the oven

Name: antonio carluccio's stuffed tomatoes from the oven
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 60 g risotto rice; 3 twig fresh fresh mint; 8 anchovy fillets in canned oil; 1 toe garlic; 4 meat tomato; 4 el traditional olive oil

Italian stuffed tomatoes from the oven of Antonio Carluccio.

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! .