Ingredients for 4 people:
- 8 large tomatoes;
- 1 fiordilatte-type mozzarella:
- 200 g tomato sauce;
- 50 g cooked ham;
- 100 g rice;
- grated Parmesan cheese to taste;
- 20 g onion;
- 30 g L’Equilibrato EVO Olive oil;
Procedure:
- Boil the rice and set aside. Al dente cooking is recommended.
- Drain the tomatoes, keeping the inside aside.
- Pour L’Equilibrato EVO Olive oil into a frying pan and fry the onion until golden brown, add the tomato sauce and what has been scooped out of the emptied tomatoes.
- Cook for about 20 minutes and allow to simmer before blending with an immersion blender.
- Put the rice in a bowl, add diced mozzarella, chopped cooked ham, 2 ladles of sauce and the Parmesan cheese.
- Mix everything together and use the mixture to fill the tomatoes, but first add a few more pieces of mozzarella and prosciutto to the bottom of each one.
- Finish with a sprinkling of Parmesan cheese and more sauce.
- Bake in a ventilated oven at 190° for 25/30 minutes.