It's hot, really hot.
Even at home, where a light breeze made me sleep with the sheet until yesterday, everything is silent.
Then two droplets of water on the freshly hung clothes, the steam from the masegni to transform Venice into a hammam. You could put bowls of coarse salt here and there along the calli for an impromptu scrub and if the canals were as clean as they once were, take a dip ... right ?!
Today with #cucinaveganasostenibile, a group of colleagues who will cook on Instagram are reflecting precisely on climate change.
I am not an expert and I do not like general reading and yet I believe that individual gestures can contribute. We are not here to discuss the dimension of the impact, perhaps we are talking about a small part, but today it is necessary to make ourselves a little more sustainable. A vegetable, seasonal and local cuisine travels in this direction, like a sensible use of water and air conditioners (... but just to name a few).
I invite you to take a look at this group and the profiles of the many colleagues who give us lots of ideas on how to adjust our life habits.
But now we come to us!
Today I present to you a great classic of Roman cuisine: tomatoes stuffed with rice. The original recipe calls for the use of Arborio rice, but I preferred to use Vialone Nano from Veronese due to its proximity to Venice. The recipe is very simple, summery, fresh and perfect to prepare in advance, excellent to take to the beach, for a summer picnic or for a buffet in the garden.
Even at home, where a light breeze made me sleep with the sheet until yesterday, everything is silent.
Then two droplets of water on the freshly hung clothes, the steam from the masegni to transform Venice into a hammam. You could put bowls of coarse salt here and there along the calli for an impromptu scrub and if the canals were as clean as they once were, take a dip ... right ?!
Today with #cucinaveganasostenibile, a group of colleagues who will cook on Instagram are reflecting precisely on climate change.
I am not an expert and I do not like general reading and yet I believe that individual gestures can contribute. We are not here to discuss the dimension of the impact, perhaps we are talking about a small part, but today it is necessary to make ourselves a little more sustainable. A vegetable, seasonal and local cuisine travels in this direction, like a sensible use of water and air conditioners (... but just to name a few).
I invite you to take a look at this group and the profiles of the many colleagues who give us lots of ideas on how to adjust our life habits.
But now we come to us!
Today I present to you a great classic of Roman cuisine: tomatoes stuffed with rice. The original recipe calls for the use of Arborio rice, but I preferred to use Vialone Nano from Veronese due to its proximity to Venice. The recipe is very simple, summery, fresh and perfect to prepare in advance, excellent to take to the beach, for a summer picnic or for a buffet in the garden.
Method
Wash the tomatoes thoroughly, taking care to keep their stalk attached to the fruit. Cut off the cap (about 1/3 of the tomato) and with the help of a small knife remove seeds, vegetable liquid and ribs, which you will pour into a bowl. Lightly salt the tomatoes and turn them upside down, so they will lose the excess vegetation liquid. Blend the contents of the bowl together with the basil, mint, oregano, 4 g of fine salt, 1 tablespoon of extra virgin olive oil, garlic, until obtaining a liquid puree. Stir in the uncooked rice, mix well, cover with a plate and let it rest for 1 hour.
Preheat the oven to 180 ° C in static mode.
Fill the tomatoes with the seasoned uncooked rice, cover each one with its own cap and sprinkle with a drizzle of extra virgin olive oil.
Place them on a baking sheet covered with parchment paper that you will have cut abundantly, so that you can close it like a foil. Thus the steam that is released during cooking will remain inside and will help cook the rice.
After about 45 'check the cooking level of the rice. When this is cooked, complete with 8-10 'of grill.
Let it rest and serve at room temperature or fresh.
Preparation time
about 3 hours
