Easy Italian Recipes

 MAKE 6-8 SERVINGS

- 6 ripe but firm medium tomatoes
- Sea salt and freshly ground pepper
- 1 cup (5 oz/155 g) leftover Risotto alla Milanese or other plain risotto, at room temperature
- 1/4 cup (1 oz/30 g) grated Parmigiano-Reggiano cheese
- 3 tablespoons chopped fresh basil
- 2 teaspoons minced fresh oregano
- 1 tablespoon minced fresh flat-leaf (Italian) parsley
- 2 tablespoons olive oil

Here is an excellent use for leftover risotto in summertime when tomatoes are at their best. You can use other tender fresh herbs, such as summer savory, mint, or tarragon, in piace of the basil and oregano.

Position a rack in the middle of the oven and preheat to 300°F (150°C). Lightly oil a shallow, 8-inch (20-cm) square or round baking dish.
Cut a thin slice off of the top of each tornato. Using a small spoon, carefully scoop out the pulp and seeds, leaving walls thick enough for the tornato to hold its shape. Place a wire rack on a Iarge, flat plate. Lightly salt the inside of each tornato, and then invert the tomatoes on the rack to drain for 5-10 minutes.
In a bowl, stir together the risotto, cheese, basil, oregano, parsley, and olive oil. Season to taste with salt and pepper. Fili the tomatoes with the rice mixture, dividing it evenly. Arrange the tomatoes in the prepared dish.
Bake the tomatoes unti) they have softened and the tops are golden brown, 25-30 minutes. Transfer to a platter or individuai plates and serve at once.

Buon appetito!