Stuffed Tomatoes and Fingerling Potatoes Class
Stuffed tomatoes with rice is a typical recipe of Roma but it has many variations all across Southern Italy. It’s a dish that reminds me of the scorching hot summers in Naples, when my nanny used to bake rice inside ripe and juicy tomatoes, scattered among potato wedges. During this class, I’ll share with you this delicious recipe, teaching you how to turn a tomato into a pouch of rice with a hat. Then use potatoes not only to add more deliciousness to the dish (as they soak up all the flavors from tomatoes and herbs), but also for practical reasons: keep the stuffed tomatoes upright in the baking dish! The original recipe can be found in the Talismano della Felicità, the reference book of Italian cooking that is given to every newly married woman. It’s another great dish from cucina povera to celebrate the end of the summer. Perfect to be made ahead of time and eaten at room temperature with a glass of chilly white wine!
Key Ingredients
– tomatoes
– arborio rice, (or other risotto rice)
– capers preserved in salt
– mozzarella cheese
– parmigiano cheese
– potatoes
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
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