OVEN-BAKED TOMATOES FILLED WITH RICE, CRISPY PROSCIUTTO CRUDO AND PINE NUTS

Tomato

A crazy week this is and the last week of comparable freedom because next week the three months (!!) long summer vacations start ( I don’t dare to think of it) but I’m happy the work came now and not the next. I have been cooking and shooting a lot for a big proposal thing and it is good to be alone when you are trying to make all the things fit and turn out as beautiful as you want. This is one of the things I worked on, it is an easy dish that is good both hot and cold and that is useful in the summer isn’t it when you don’t want to slave away in the kitchen all the time.

Ovenbaked Tomatoes Filled with Rice, Crispy Prosciutto Crudo and Pinenuts

OVEN-BAKED TOMATOES FILLED WITH RICE, CRISPY PROSCIUTTO CRUDO AND PINE NUTS
4 servings

4 big tomatoes, the type you use for tomato salads are perfect
180 g rice
6-8 slices prosciutto crudo
2 tblsp parsley, finely chopped
2-3 tbslp toasted pine nuts

– Cook the rice until it is almost ready.
– While the rice is cooking, fry the slices of prosciutto in a non-stick pan, just put the slices flat and fry on high heat until they are crispy. Put away and when the prosciutto has cooled down, break into smaller pieces.
– Cut off the top of the tomatoes and then spoon or cut out the inside. If you want, you can chop it finely and add some of it to the rice later on. (I usually save the excess tomato parts and use them in a salad or make a tomato sauce later on)
– Now mix rice, prosciutto, pine nuts and parsley, try for salt and then fill each tomato with as much of the rice mix you can.
– Bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until the tomatoes are soft and cooked.
– Can be served hot, tepid or cold.

Ovenbaked Tomatoes Filled with Rice, Crispy Prosciutto Crudo and Pinenuts

L