Tomatoes, stuffed with rice and nestled over a bed of french fries. Could there BE a better summertime dish? Emiko Davies is sharing her favorite Pomodori al Riso recipe (via Rachel Roddy) with us from her kitchen in Florence. GET THE RECIPE ►► https://f52.co/2DQDs2G

INGREDIENTS
8 firm, tasty round tomatoes
2 garlic cloves, finely chopped
8 basil leaves, torn (and/or mint, parsley or oregano)
1/2 cup (125 ml) extra virgin olive oil
8 tablespoons arborio rice (or other risotto rice)
1 pound roasting potatoes, peeled and cut into wedges
2 pinches salt and pepper, to taste

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20 Comments

  1. That dish does look nice and I may end up trying it to see how delicious it is. I thank you for sharing it with us all.

  2. Ooh you beauty – sounds great. We’re coming into summer here so this will definitely be on the menu. Thanks 🍅

  3. Looks like a perfect dish! My only question is the potatoes. Surely they’re better warmer, at least room temp?

  4. It’s in the oven right now hopefully it’ll be as delicious as yours looks, I guess I’ll know in a couple hours

  5. Looks divine. 🌟🌟🌟 Also vegetarian! 😍
    I love your kitchen and your children are beautiful. You did a wonderful presentation. I love seeing global inclusivity in sharing families, and cooking. Well done!♥️

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