Wallachian tomatoes appetizer
Instructions
Cut tomatoes top cap and svuotateli; spolverizzateli slightly of salt and put them, flipped on a sloping wooden lath.
After an hour (when the water will be eliminated) sprinkle the inside of the tomatoes with a pinch of pepper, spray them with a little vinegar, place them in a fairly wide range of flat and leave them aside.
Boil the rice in salted water and when cooked drain.
Lightly toasted in the oven or flame on the pepper, spellatele, cut it into small pieces and let it just Brown in oil and butter.
Add them to rise, along with the mayonnaise, mustard, salt, pepper, a little oil and stir well.
Lightly grease the inside of the tomatoes, then stuff them with rice mixture.
Tomatoes and garnish the dish with Arugula green leaves and a few sprigs of Chervil and parsley.
Ingredients and dosing for 6 persons
- 8 ripe tomatoes
- 1 pepper
- 60 g of rice
- 1 tablespoon of mayonnaise
- 2 teaspoons of mustard
- Little of butter
- Little of wine vinegar
- Olive oil
- Some leaves of arugula
- Few sprigs of cerfoglia
- Few sprigs of parsley
- Salt
- 1 pinch of pepper