Pomodori mari e monti
Tomatoes filled with fish and lentils
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- 20 tomatoes, ripe but firm
- 150 g (5 1/2 oz) rice
- 500 g (1,1 lb) ready prawn tails
- 200 g (7 oz) red lentils
- 4 tablespoons dried chives
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons dried bay leaves
- 1 fresh young onion, chopped
- 2 tablespoons tomato paste
- 100 ml (4 fl oz - 1/2 C) puréed tomatoes
- 20 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 50 minutes
cooking: 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Wash tomatoes accurately under running water, remove the top, scoop out flesh and seeds with a teaspoon, salt inside and turn out on a
surface for about an hour to let the excess of juice goes away.
Meanwhile prepare lentils; remember not to choose the quality that need soaking overnight. Wash them and put in a saucepan together with 2
tablespoons dried chives, parsley, bay leaves, onion, tomato paste and puréed tomatoes. Cover with cold water and cook over a medium heat,
half-covered, stirring now and then. It should be enough about 15-20 minutes. Switch off the gas, season to taste with salt, add 8
tablespoons olive oil and stir. At the same time cook the rice in abundant salt water, drain very well and dress with the lentils, the
remaining olive oil and chives, and the prawn tails, cut into pieces (remember to take someone apart for garnishing tomatoes).
Season to taste with salt if necessary.
Fill tomatoes with the rice and lentils mixture. Garnish with sprigs of parsley and pieces of prawn tails.
Serve at room temperature.
Note
- - It's a very tasty one-plate meal; you can complete it with seasonal vegetables and, naturally, fresh fruit. But it's a good idea for a buffet too; in this case doses are enough for more people. If you want, you can bake tomatoes for some minutes; in this case cook rice until al dente stage.
- - If you are some filling left, you can serve it apart: it's very tasty!.
What's the right wine ?
Our suggestion is: Grechetto dei Colli Martani (white wine from Umbria - Italy) .
The author Loretta Sebastiani lives in Italy (IT)
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