Baked Beefsteak Tomatoes Stuffed with Rice, Minced Meat and Grana Padano Riserva
Ingredients6 beefsteak tomatoes
100 g Grana Padano Riserva
150 g Arborio rice
200 g minced meat
extra virgin olive oil
PreparationCook 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.
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.
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.