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Appetizers - Antipasti

SAVORY EASTER TART
TORTA SALATA PASQUALE

April 18, 2019 By Deborah Dal Fovo Leave a Comment

savory-easter-tart

Easter is a time of new beginnings. Of transformation and rebirth. So, why not give a traditional dish new life with a modern update? That’s precisely what I was thinking when I did a riff on the classic Italian Easter pie, Torta Pasqualina, to create my Savory Easter Tart. Don’t get me wrong—I love Torta Pasqualina with its layer-upon-layer olive oil pastry crust and whole cooked eggs nestled in thick swaths of ricotta and greens filling. But let’s be honest—the dish can be a bit weighty both on the stomach and the work load—so I decided to revamp it for contemporary tastes and cooks that don’t have time to preapre elaborate dishes into this lighter and more elegant appetizer for Easter lunch.

savory-easter-tart-cut

I set about deconstructing and redesigning the original pie using (more or less) the same ingredients for their magical flavor combination—only elaborated and arranged differently. Since my memory was still vivid of first spying a rarified version of torta pasqualina in an upscale Milan gastronomic shop and marveling at the carefully arranged ribbons of green, white, and pink ingredients framing whole cooked eggs inside—I wanted to achieve a pastel-colored ribbon effect in a low profile, tidy tart. So, instead of mixing all the elements together and breaking whole eggs into divets in the filling, I divide my Savory Easter Tart into stratas and beat the eggs in a creamy custard to pour over separate layers of spinach and ricotta filling, diced ham, and fontina cheese. The result is an open face, multi-layer tart that in Italy is called torta salata—or savory tart similar to French quiche.

savory-easter-tart-slice-side

Then, in lieu of the anywhere from six to thirty-three layers of olive oil pastry layers with top and bottom crusts in the classic version, I line my tart pan with a single sheet of rich butter and egg pastry dough that is super flaky yet sturdy enough to hold a fancy border. Once the pastry shell is filled, I roll the overhanging dough inward to create a fat cord edge then cut it diagonally with scissors to form pointy “beaks”. This border is inspired by the savory tarts of Lucca that are customarily adorned with a golden crown of pastry becchi. During baking, the pastry puffs up (thanks to the butter and eggs) into fine, golden layers, creating a satisfyingly crisp base for the creamy, tender filling.

savory-easter-tart-2

So, there you have it—a behind the scenes look at creating a modern twist on a traditional holiday dish! I hope you like my Savory Easter Tart and will make it for your friends and family. Let me know in the comments below.

This Easter, I’m celebrating new beginnings, transformation and rebirth in cooking and beyond and wish you Happy Easter, Buona Pasqua, and buon appetito!

From my kitchen to your family table,

Deborah

SAVORY EASTER TART
Torta Salata Pasquale

Created by Deborah Dal Fovo on April 15, 2019

This savory tart is my riff on the traditional Torta Pasqualina, an elaborate Italian Easter pie made with multiple layers of pastry dough and filled with whole eggs. My modern version uses the same ingredients and rearranges them in elegant, colorful layers to capture the same magical flavors with less fuss. ©2019 Deborah Dal Fovo.  All rights reserved.

  • Prep Time: 45m
  • Cook Time: 40m
  • Serves: 8
  • Yield: One 9-inch tart
  • Category: Antipasti - Appetizers, Baked Goods, Eggs, First Courses - Primi, Recipes, Tarts, Verdure - Vegetables

Ingredients

For the pastry dough:

  • 1¾ cups/250g unbleached all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons/113g unsalted butter, cold and cut into ½ inch cubes
  • 2 large eggs

For the tart filling:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons/29g butter, plus more to grease tart pan
  • 1 shallot, finely minced
  • 2 tablespoons water
  • 1 pound/455g spinach in bunch (or 8 ounces/227g spinach leaves)
  • ½ cup/125g ricotta cheese, strained of excess moisture if needed
  • 1 tablespoon fresh marjoram leaves, finely chopped
  • 3½ ounces/100g sliced cooked ham, cut into small dice
  • 3½ ounces/100g fontina cheese, cut into small dice
  • 1 cup/250ml heavy cream plus 1 tablespoon for egg wash
  • 3 large eggs
  • ¼ cup/38g freshly grated Parmigiano Reggiano or Grana Padano
  • Kosher or sea salt
  • Freshly ground white or black pepper
  • Freshly ground nutmeg (optional)
  • Special equipment: 9-inch round tart or pie pan

Instructions

  1. Make the pastry dough by placing flour and salt in a large bowl and whisking to sift together. Add the cold butter pieces and toss in the flour to to coat. Rub the butter between your fingers until a crumbly mixture forms. Add the eggs and stir with a fork to combine then work the dough lightly with your hands until it holds together. Turn onto a lightly floured work surface and knead briefly until smooth (without overworking) then shape into a round, flat disk. Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
  2. Trim off the stems from the spinach bunch and discard. Rinse the leaves well in several changes of cold water and drain. Place the spinach with water clinging in a large skillet or sauté pan with a tight fitting lid. Sprinkle with salt then cover and cook over medium heat for about 8 minutes or until leaves are tender, stirring occasionally and adding a small amount of water if needed to prevent scorching. The spinach will reduce in mass considerably as it cooks. Lift the cooked spinach out of the pan and transfer to an ice water bath for a couple of minutes then drain well (this will preserve its green color). Gather the spinach into a ball with your hands and squeeze well to eliminate all excess moisture, then place of a cutting board and chop finely.
  3. Heat the olive oil, 1 tablespoon of the butter, minced shallots, pinch of salt, and 2 tablespoons water in a skillet over medium heat. Sauté the shallots until softened and all water has evaporated without browning,, 2 to 3 minutes. Add the chopped spinach, season lightly with salt and pepper and cook for a few minutes, stirring to coat spinach with the cooking oils. Remove from heat, transfer to a mixing bowl and cool completely. When cool, add the ricotta and chopped marjoram and mix well.
  4. Using a rolling pin on a lightly floured work surface, roll the pastry dough into a 15-inch circle. Transfer the sheet of pastry to a buttered tart tin, centering it in the pan, and smoothly line the sides and bottom with dough. Roll the overhanging dough into a border then pinch, cut or mark to create a decorative edge (I roll it toward the center then make diagonal cuts to form beaks). Place tart shell on a baking sheet in the refrigerator until needed.
  5. Preheat the oven to 400°F/200°C.
  6. Heat the cream in a small saucepan until small bubbles form around the edge of the pan but without boiling. In a medium bowl, beat 2 of the eggs well together with grated cheese then slowly add the warm cream, a little at a time, while whisking continuously. Season the egg mixture with ½ teaspoon salt, freshly ground pepper, and nutmeg if desired.
  7. Spread the spinach ricotta mixture evenly over bottom of the tart crust. Sprinkle with a layer of chopped ham then with a layer of chopped fontina cheese. Carefully pour the egg mixture over top. Prepare an egg wash by beating the remaining egg with 1 tablespoon cream then brush the pastry border with the wash.
  8. Place the tart in lower half of the hot oven and bake for about 40 minutes until the custard is set and the pastry is deep golden brown. Remove from oven and cool for 10 minutes before cutting into wedges. Serve warm or at room temperature.
Source: Deborah Dal Fovo
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Filed Under: Appetizers - Antipasti, Baking, Holiday Dishes, Main Course - Secondo Piatto, Recipes, Uncategorized, Vegetables

The Sweet Taste of Summer
Peperonata Crostini

August 15, 2016 By Deborah Dal Fovo 2 Comments

Italian Chef Deborah Dal Fovo serves her delicious Peperonata Crostini in the garden.

When life gives you peppers, you make Peperonata. Then you make Peperonata Crostini to accompany a pre-dinner glass of wine to tease the taste buds and get the party started. That’s exactly what I did this summer in Italy. We invited last minute guests to dinner and I needed bite size appetizers to serve with the aperitivi. When my friend walked into the kitchen with an armful of sun-ripened peppers freshly picked from her garden, I just had to turn them into one of my favorite summer dishes.

Peperonata gets its name from the main ingredient in this dish: peppers. And more precisely, bell peppers called peperoni in Italian. But unlike other preparations that grill, roast or sauté these peppers to play up their sharp, often bitter flavor, peperonata takes a different approach to bring out another side of this capsicum—the sweet side. The result is a magical marriage of flavors that is pure culinary alchemy.

Peperonata - a delectable sweet and savory Italian dish featuring colorful ribbons of bell peppers stewed with onions, garlic and tomato. Delicious treat served with roasted meats for on toasted bread crostini for an irresistible appetizer.

In peperonata, lithe ribbons of bright red bell peppers are gently stewed with thinly sliced onions, garlic, and a tinge of tomato until tender, silky and coated with a sweet, syrupy glaze. Fragrant bay leaves lend an aromatic note and a strategic splash of wine vinegar—added as almost an afterthought—gives the stew a surprising tangy finish that lingers on the palate and begs for more. Peperonata’s vibrant mélange of colorful ingredients provides eye candy for an exhilerating taste trifecta of sweet-sour-savory that seduces even the most reluctant pepper eater.

While classic peperonata is made with red bell peppers, I often mix it up by using a combination of red, yellow and orange to create a joyful presentation you can taste first with your eyes. This time, the home-grown peppers from my friend’s garden were a stunning shade of cardinal red and naturally variegated with orange and green streaks from various degrees of sun-kissed ripeness. I paired them with red Tropea onions from Calabria for more sweetness.

Colorful sun-ripened sweet bell peppers and red Tropea onions brighten up the stands at the farmers market.

Peperonata is one of those Italian dishes that every home cook should have in their culinary repertoire. It’s simple to prepare, takes relatively little time and is extremely versatile. Traditionally served warm as an Italian contorno, this vegetable side dish pairs exquisitely with roasted meats like pork, chicken or lamb. It can also be served at room temperature as a relish to accompany Italian salumi and cheeses for an antipasto. And in summer months, I love to serve peperonata as a colorful, tasty topping on toasted bread crostini for an irresistible hors d’oeuvre.

Peperonata - Multi-colored ribbons of sweet bell peppers are stewed with finely sliced onions, tomato and bay leaf in a vibrant sweet and savory dish.

I learned to make peperonata from my friend Carlo in Sirmione, Italy decades ago. Carlo was a man of few words but spared none in teaching me his secrets to making the perfect peperonata. First, he showed me how to gently cook thin slices of onion until translucent before tossing in peppers—meticulously cut into same size ribbons—to infuse more natural sweetness. Next, after adding “just enough” water muddled with some tomato paste “for color”, he tucked two perfumed bay leaves into the pan. “Stew it at a low simmer with the lid slightly askew…but only until the peppers are supple and barely tender when poked with the point of a knife. Don’t overcook or they will become limp and mushy.” Perhaps his best advice, though, was to add vinegar at the very end then boil uncovered to burn off the brash flavor and reduce it to a sweet, shiny glaze that “makes the peppers look like candy”. These little secrets make all the difference in the world and I’ve been preparing peperonata Carlo’s way every since.

Peperonata Crostini – Colorful, sweet and tangy Peperonata makes a vibrant and tasty topping for toasted bread as an irresistible appetizer.

Once the peperonata is made, all I do when guests arrive is toast bread slices in the oven and lovingly drape the peppers on top of each crostino. Here I used a country style Tuscan loaf we had on hand cut into quarter moon shapes. But I often use a dense crumb baguette cut into thin rounds that are easy to pick up and eat while balancing a wine glass in the other hand. Then I sit back, enjoy my own party, and savor the sweet taste of summer in every bite of peperonata crostini.

PEPERONATA CROSTINI
CROSTINI CON PEPERONATA

Created by Deborah Dal Fovo on August 13, 2016

Peperonata Crostini – Colorful, sweet and tangy Peperonata makes a vibrant and tasty topping for toasted bread as an irresistible appetizer. Peperonata is a delectable Italian side dish featuring colorful ribbons of red bell peppers stewed with onion, garlic, and hint of tomato in a sweet and savory melange of flavors. Traditionally served warm to accompany roasted meats, my recipe transforms peperonata into a festive, tasty topping on toasted bread crostini for an irresistible appetizer to offer with aperitivi.     © Copyright 2016 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h
  • Serves: 10

Ingredients

For the peperonata:

  • 4 large red bell peppers or mixture of red, yellow and orange (2 pounds/900g)
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons /30g unsalted butter
  • 1 large white onion or 2 sweet Tropea red onions, peeled, quartered and cut into thin half-moon slices
  • 2 large garlic cloves, peeled and sliced paper thin
  • 2 tablespoons sugar
  • 1 tablespoon tomato paste dissolved in 2/3 cup water
  • 2 bay leaves
  • 3 tablespoons white wine vinegar
  • kosher or sea salt
  • freshly ground black pepper

For the crostini:

  • 1 loaf country style Italian bread or dense crumb baguette
  • extra virgin olive oil

Instructions

  1. Wash, core and seed peppers then cut the flesh into 1/4-inch thick ribbons, eliminating any white pith.
  2. Heat the olive oil and butter In a saucepan over medium heat. Once butter melts, add the onions and garlic then sprinkle with a pinch of salt. Cook gently, stirring occasionally, until soft and translucent, reducing heat if needed to prevent browning.
  3. Add the peppers and sprinkle with 1 teaspoon salt, pepper and sugar. Toss peppers in the cooking oils to coat then cook for a minute or two, stirring frequently.
  4. Pour the water and tomato paste mixture into pan then tuck in the bay leaves. Bring to a boil then reduce heat to low and cover pan with a lid slightly askew to allow thin stream of vapor to escape. Cook at a gentle simmer for 25 to 30 minutes until peppers are supple and tender when pierced with point of a paring knife.
  5. Add the vinegar and stir to incorporate. Increase heat to medium and boil uncovered for 3 to 5 minutes, stirring, until harsh vinegar vapors evaporate and sauce thickens to a shiny glaze that coats the peppers.
  6. Remove from heat and discard bay leaves. Taste for seasoning and adjust if needed. Let the peperonata rest for at least 15 minutes before serving. Can be served warm or at room temperature and refrigerated for up to 3 days.
  7. To make the crostini, preheat oven to 350°F/180°C. Cut the bread into 1/4 inch thick slices about 2 inches long. Arrange the bread in a single layer on a baking sheet and brush with olive oil. Place in oven and toast bread until crisp on surface yet soft in center, 5 to 7 minutes.
  8. Drape a few ribbons of peperonata neatly on top of each crostino then drizzle with syrupy cooking juices and a thin stream of olive oil if desired.
Source: Deborah Dal Fovo for La Bella Vita - The Art of Italian Living
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Filed Under: Appetizers - Antipasti, Recipes, Side Dishes, Vegetables

You say tomato, I say “Pomodori al Riso”
Baked Rice Stuffed Tomatoes

June 24, 2016 By Deborah Dal Fovo 4 Comments

No sooner did I set foot in Italy last summer than the entertaining began. We just arrived in Tuscany and there was already a huge bash happening that night at the villa to celebrate Gianni’s niece’s 18th birthday. A gran gala complete with all the trimmings of an A-list affair had been in the planning stages for months…only for the junior jet-set. My daughter was going with all the cousins and an international guest list of youngsters flown in from London, Paris and beyond. Formal attire was de rigueur for the event — black tie for the boys and long gowns for the girls — and festivities would include champagne (perfectly legal for 18-year olds in Italy), white-glove dinner service, dancing under the stars…the whole shebang. Sounded like fun. But we, the “adults”, were not invited. Only the young and beautiful would attend — a kind of changing of the guard. “That’s ok,” my friend Maria Pia sniffed, “we’ll have our own party for all the parents at our house”. My usual question of “what should I make?” was answered with “qualcosa per un buffet” or something for a buffet dinner. At that exact moment, Maria Pia’s beautiful daughter strutted into the kitchen and announced with aplomb, “I’m wearing a red dress to the party.” Hmmm, I had something rosso on my mind but it was not a dress. There was no question what I would prepare for our dinner party that night and it was also red. Summer was in full swing with record heat waves so tomatoes were ultra-ripe and abundant. And, when you say tomato to me, I immediately think of…Pomodori al Riso.

Baked Rice Stuffed Tomatoes - Pomodori al Riso is a beloved Roman summer dish featuring intensely flavored tomatoes filled with garlic and herb scented rice then baked until wrinkly on a sea of golden potatoes. Simply deliziosi!

Pomodori al Riso is a traditional dish from Rome that pays homage to height-of-summer tomatoes like only Romans can — by placing them center stage as divas of baked vegetables that seduce both the eye and the appetite. Voluptuous tomatoes — kissed first by the sun and then by the oven — are transformed into hollow vessels stuffed with fragrant, garlic-and-herb-infused rice that playfully peeks out from under wrinkly red “caps” perched atop their plump curves like festive hats. In addition to a stunning presentation and easy to serve portions, these intensely flavored stuffed tomatoes are prepared in advance and served at room temperature — making them perfect for summer entertaining.

As with all Italian cooking, making good stuffed tomatoes requires good ingredients: ripe yet FIRM tomatoes, excellent quality rice, fruity extra virgin olive oil, fresh mint, parsley and garlic plus…a little manual dexterity and a lot of patience (I’ll explain later). At the local vegetable stand, I chose tomatoes more-or-less the same size (slightly larger than a tennis ball) by gently squeezing each one to make sure it was firm enough to remain intact during baking. These were pomodori ramati, or cluster tomatoes, that are bright red, round and meaty with a herbaceous, vine-ripened scent. In fact, the ones I selected still had stems attached, some of which I’d leave on for presentation purposes.

Ripe yet firm tomatoes have their tops cut off then are hollowed out to form shells that will hold the rice.

Back in the kitchen, I sliced the rounded tops off the tomatoes to create “lids” then carefully scooped out the pulp, seeds and precious juices from inside each one to form hollow shells with thick walls. This required the use of a serrated grapefruit spoon and a bit of care to avoid piercing the delicate tomato flesh and outer skin (remember the patience I talked about). The hollow tomatoes were turned, cut side down, to drain while the stuffing was made. I pureed the tomato pulp and juices through a food mill to eliminate bitter seeds and tough core then poured in plenty of extra virgin olive oil (I talked about amazing Tuscan olive oil in this previous post). Next, using the resident mezzaluna — a half-moon shaped knife in every Italian kitchen — I made a battuto, or fine chop of garlic-mint-parsley. The rocking motion of the curved blade over this particular combination of herbs released a familiar aromatic scent that reminded me of another classic Roman dish I often make — Carciofi alla Romana — and gives the stuffed tomatoes that unmistakably Roman taste.

An Italian mezzaluna knife rocks back and forth on the cutting board to chop parsely, mint and garlic into a fine paste "battuto".

Rice plays a starring role in this dish and the quality is important. While Arborio works well and is commonly used, Carnaroli or Vialone Nano (also risotto rice) are even better because of their superior quality. I added the raw rice and minced herbs to the tomato juice and gave the mixture a good stir before letting it rest for about half an hour. While the rice soaked up moisture and flavor, I peeled and thickly sliced some potatoes.

Good quality rice is essential for this dish and is macerated in the tomato's own juices and herbs.

With all the prep work done, it was time to put this dish together. I arranged the tomato shells upright in an oiled baking dish and filled them almost full with rice and juices before placing their lids back on. Then I strategically wedged potato slices in between the tomatoes to hold them snugly in place as they baked. The rice would absorb the liquid, plump and cook while the tomatoes baked being held upright by the potatoes that cooked at the same time. At that point I stopped to marvel at the brilliance of the Romans and their clever culinary creativity. But that wasn’t the only thing I was admiring. The sight of the assembled dish was so gorgeous that I grabbed my camera to capture the beauty of nature at work.

Hollowed out tomato shells are filled with rice and topped with their own red lids before being baked.

Deborah Dal Fovo does what it takes to get snap an overhead photo of her beautiful rice stuffed tomatoes before they go into the oven.

As a final gesture of love, I drizzled the tomatoes and potatoes with more olive oil and sprinkled with salt (tomatoes are very needy) before sliding them into the hot oven. The kitchen soon filled with an irresistible aroma, letting me know that the stuffed tomatoes were almost done. When I took them out of the oven after an hour, they were deeply bronzed with wrinkly skin and the potatoes soft with golden edges. I tasted the rice for doneness and it was tender, moist and very tasty. Now came the hard part, but it had nothing to do with work. Tradition dictates that pomodori al riso rest at least one hour before serving to allow flavors to mingle and marry. The temptation was very strong to sneak a tomato, but I resisted. Maria Pia had already set the table and plated the other items for the buffet. There was nothing left to do but wait for guests to arrive and admire our beautiful daughters in their long gowns as they headed off to the gala.

Baked stuffed tomatoes brim with rice infused with the tomato's own juices, garlic and herbs.

Baked Rice Stuffed Tomatoes - A sunny Roman dish perfect for easy summer entertaining.

As we, “the adults”, sat around the large round table under the stars, music from the party at the villa drifted over through the trees and became the background sound to our animated dinner conversation. It was effortless, elegant Italian entertaining at its best. And tonight, Maria Pia’s daughter wasn’t the only lady in red. My baked rice stuffed tomatoes made a spectacular entrance on the table and were enjoyed by all. So, when you say tomato, I will always say “pomodori al riso”.

Italian outdoor dining under the pergola.

 

BAKED RICE STUFFED TOMATOES
POMODORI AL RISO

Created by Deborah Dal Fovo on June 14, 2016

Baked Rice Stuffed Tomatoes - Pomodori al Riso is a beloved Roman summer dish featuring intensely flavored tomatoes filled with garlic and herb scented rice then baked until wrinkly on a sea of golden potatoes. Simply deliziosi! Pomodori al Riso is a beloved Roman dish that is perfect for summer entertaining and as beautiful as it is delicious. Vivid red vine-ripened tomatoes are hollowed out and filled with rice marinated in the tomato’s own juices, olive oil, garlic and herbs then baked until golden, tender and intensely flavorful.  © 2016 Deborah Dal Fovo. All rights reserved.

  • Prep Time: 45h
  • Cook Time: 60h
  • Serves: 8

Ingredients

  • 8 medium, ripe yet FIRM round red tomatoes each weighing 5 to 6 ounces, preferably with stem leaves attached (cluster tomatoes work well)
  • 1 cup/200g Arborio, Carnaroli or Vialone Nano rice (about 2 tablespoons for each tomato)
  • 8 tablespoons/119ml extra virgin olive oil, plus more for greasing baking dish and drizzling
  • 1 large garlic clove, finely minced (about 1 teaspoon)
  • 1 handful fresh flat leaf Italian parsley leaves, finely chopped (about 1 tablespoon)
  • 10 fresh mint leaves, finely chopped (about 1 teaspoon)
  • 3 large Yukon Gold potatoes
  • Kosher or sea salt
  • Freshly ground black pepper to taste

Instructions

  1. Grease a 9 x 12 oven-proof baking dish with olive oil.
  2. Wash and dry the tomatoes. Using a sharp knife, cut a horizontal slice about 3/8-inch off the stem top of each tomato to form a lid, leaving one side attached like a hinge if desired.
  3. Working on one tomato at a time, use a serrated grapefruit spoon or small paring knife to cut around the inside perimeter of the tomato between the wall of flesh and inner pulp. Carefully scoop out the pulp, core, seeds and juice directly into a food mill set over a non-metallic bowl. Scrape out the tomato to create a hollow shell with thick wall of flesh on sides and bottom (about 3/8-inch), taking care not to pierce the flesh or skin while you work. Repeat the process with each tomato.
  4. Sprinkle a bit of salt inside each tomato then turn them upside down on a cutting board to drain while you prepare the rice stuffing.
  5. Puree the tomato pulp and juices through the food mill into bowl, discarding seeds and cores. If you don’t have a food mill, press the contents through a strainer with the back of a spoon into bowl or pulse contents in a food processor to liquify then strain to eliminate seeds and cores.
  6. Add the raw rice, extra virgin olive oil, and minced garlic and herbs to the tomato juices. Season with 1-tablespoon salt and freshly ground pepper then stir to combine and let stand for 30 to 40 minutes.
  7. Preheat oven to 375°F/190°C.
  8. Pat each tomato shell dry, inside and out, with paper towels. Arrange the tomatoes, cut side up, in the oiled baking dish. Fill the tomato shells about 7/8 full with rice stuffing then spoon remaining tomato juices evenly each. Place the lids back on the tomatoes, matching up if separated.
  9. Peel the potatoes and cut into thick slices. Wedge the potatoes in between and around the tomatoes to hold snugly in place. Drizzle the tomatoes and potatoes liberally with olive oil and sprinkle generously with salt.
  10. Cover the baking dish with a sheet of foil and bake in the center of hot oven for 30 minutes. Remove the foil and bake, uncovered, for another 25 to 30 minutes, basting the tomatoes and rice with cooking juices every now and then.
  11. The stuffed tomatoes are done when they are deeply bronzed with wrinkled lids, the rice is tender and moist, potatoes are soft inside yet crispy around the edges, and the cooking juices have thickened to a glaze-like consistency.
  12. Remove from oven and let rest for at least 1 to 2 hours before serving warm or at room temperature as a appetizer, side dish or lunch entree.
Source: Italian Chef Deborah Dal Fovo. All rights reserved.
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Filed Under: Appetizers - Antipasti, Recipes, Rice & Grains, Side Dishes, Vegetables

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