Mozzarella stuffed tomatoes are a unique dish made with tomatoes that are stuffed with a tasty filling of rice, basil, and parsley with a heart of Italian streamlined mozzarella to make them even more appetizing.
they are a really simple but effective recipe and are perfect for summer lunches with your friends, just prepare them in advance and bake them at the right time!
- 12 Tomatoes
- 320 gr of Rice
- 1 clove of garlic
- 10 leaves of Basil
- 120 gr of Mozzarella
- Salt and pepper
- Extra virgin olive oil
- 40 gr of Parmigiano Reggiano
- 40 gr of Pecorino
First, wash and dry the tomatoes, then cut off the caps and keep aside. Dug and remove all the contents of the tomatoes, pour it into a bowl and blend it. Salt the inside of the tomatoes and put them to drain on a grill. Put in a pan two tablespoons of oil and a clove of garlic, when it is golden add the tomatoes.
Allow to dry and thicken the whole and then add salt and pepper and add the parsley and the minced basil.
In the meantime boil the rice in salted water and drain it al dente, pour it into a bowl and add the tomatoes and the grated cheeses, then mix everything.
Fill each tomato with a spoonful of stuffing and put a mozzarella cube in the center; cover with another rice and place all the stuffed tomatoes in a baking sheet with baking paper and place each of the caps on top of each tomato that you have initially cut away from the tomatoes.
Sprinkle the tomatoes with a little oil and bake in a preheated oven at 180 degrees for 50 minutes.
When the tomatoes are golden, take them out of the oven, and serve them warm, so the heart of mozzarella will still be memelted!