Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Pomodori Ripieni con Riso

5/30/2016

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Picture
Serves 4

Ingredients
  • 8 cups water
  • 1 potato, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 onion, peeled, roughly chopped
  • 2 zucchini, roughly chopped and divided in two
  • 5 tomatoes
  • 1 teaspoon salt, divided
  • 1 eggplant
  • ¼ cup olive oil
  • 1 cup white rice, Arborio preferred
  • 2 tablespoons grated Parmesan cheese, divided 
  • 8 ounces fresh Mozzarella cheese, diced into ¼ inch cubes
  •  
Directions
To prepare the vegetable broth
  • Add 8 cups of water to a large pot. Add potato, carrot, celery stalk, onion, 1 zucchini, 1 tomato and ½ teaspoon salt to the pot. Bring to a boil, turn down the heat to medium and simmer for 30 minutes or more if needed.
To prepare the risotto
  • Preheat oven to 350°F. Add the olive oil to a large pot and turn the heat to high. Add the eggplant and zucchini. Cook until soft, 5-10 minutes. Add the rice and stir well. When the rice is a pale golden color reduce the heat to medium low. Add the remaining salt and stir. Continuously add small amounts of broth to the mixture, stirring after each new addition until absorbed. No broth is needed the final 2 minutes of cooking. Remove from heat and stir in the Parmesan cheese.
To prepare the stuffed tomatoes
  • Wash and dry the 4 remaining tomatoes. Cut off the tops and scoop out the insides. Arrange on a baking pan with the cut side up. When the risotto is cool, fill each tomato with the rice mixture, about two-thirds full. Add a small handful of diced Mozzarella, and then top with more rice. Sprinkle with Parmesan cheese. Bake in the 350°F oven for 10-15 minutes.
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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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    May 2016

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    Polpette
    Pomodori Ripieni Con Riso
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