Check Odobodo's official page fore more inspiration
Ingredients (x2)
- 2 medium size red tomatoes
- 6 tbsp Ermes rice
- Half mozzarella
- 10 green olives
- 3 tbsp bread crumbs
- 3 tsp ‘Crema di capperi’
- Salt, pepper, olive oil
Cook the rice in boiling water for about 20 minutes (check it after 15 minutes, you don’t want it to lose its crunch). While the rice cooks, preheat the oven to 180°C. Cut the top part of the tomatoes and remove the inner part. Sprinkle some salt and olive oil into them. Cut the mozzarella in small cubes, cut the olives in smaller pieces. When the rice is ready, drain it and mix it with the mozzarella and the olives. Season with some salt, pepper and olive oil and fill the tomatoes with it. In a small bowl, mix the bread crumbs with the ‘crema di capperi’. Add it on top of each tomato. Season with some extra pepper and olive oil on top and cook for about 15/20 minutes. Let it cool down for a couple of minutes and enjoy!
