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    Baked Beefsteak Tomatoes Stuffed with Rice, Minced Meat and Grana Padano Riserva

    4 people
    T345 min
    Lactose Free


    • 6 beefsteak tomatoes
    • 100 g Grana Padano Riserva
    • 150 g Arborio rice
    • 200 g minced meat
    • 1 shallot
    • extra virgin olive oil
    • parsley
    • salt
    • pepper


    STEP 1

    Cook the rice in plenty of salted boiling water, drain when al dente, transfer to a bowl and dress with extra virgin olive oil; set aside to cool.

    STEP 2

    Cut the tomatoes in half, spoon out the flesh and seeds, sprinkle the inside with salt and let them drain face down.
    In a pan, fry the chopped shallot with the minced meat and brown for a few minutes.

    STEP 3

    Add the browned meat to the bowl of rice, then the grated Grana Padano Riserva and chopped parsley and season with salt and pepper to taste.
    Fill the tomatoes with the rice mixture and bake in a preheated oven at 180°C for 20-25 minutes.
    Serve the stuffed tomatoes warm.