in the kitchen with: kristina’s pomodori col riso – Design*Sponge

Thank you in advance for allowing me another tomato recipe this summer.  It is indeed one of my favorite summer fruits (or vegetables, depending on how you view them).  This week’s recipe, pomodori col riso (rice-stuffed tomatoes), is a staple of the Roman ‘fast food’ scene.  By fast food, I mean the roast chicken and potatoes, fried snacks, sometimes a few types of simple varieties of pizza that you can buy at rotisseries and sometimes pizza by the slice places that dot the city.  You will see these almost always served with potatoes, which for me is the best part.  I could even skip the tomatoes and rice.  Below is a basic recipe, don’t worry too much about proportions. It is best served at room temperature.  I used brown rice in these, but you should feel free to use any type of rice, or grain, and any herbs/additional filling you like.   -Kristina


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