INGREDIENTS:
- 3 ½ oz (100 g) Robiola Bosina,
- 16 Tomatoes,
- 3 ½ oz (100 g) Carnaroli Melotti rice,
- 1 oz (30 g) anchovies Delfino,
- 1 oz (30 g) parsley,
- 2 cloves of minced garlic,
- 1 cup stock,
- oregano, salt to taste
PREPARATION:
Over a high heat saute the Carnaroli rice in the butter and then pour over the hot stock, bring to the boil. Cover and cook in a modern oven (350°F) for 18 minutes. Scoop out the inside of the tomatoes and reserve the pulp. When the rices is cooked, toss with a fork to separate the grains and leave to cool. Finely chop the parsley, anchovies delfino, garlic and add to the rice, then add the salt, oregano and tomato pulp. Stuff the tomatoes with the filling and place a slice of Robiola Bosina on each. One place in a chafing dish and cook in a hot ove (400°F) for 10 minutes then serve.
