Скачать или смотреть Recipe: Pomodori al Riso | Andrew Zimmern

Pomodori al Riso, summery oven-baked tomatoes stuffed with herbed rice, a fixture of home kitchens and rosticcerie in and around Rome. I serve them as a side dish with grilled meat, poultry or fish. Or on their own.

The classic filling is deceptively simple: raw arborio or other short-grain rice, mixed with the scooped-out tomato pulp, olive oil, garlic, basil, onion and grated caciocavallo, parmigiano or pecorino. My trick? Letting the rice soak in the tomato juices long enough (often a few hours) before stuffing and baking, so it swells slowly in the oven and doesn’t end up chewy or parched.

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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.